In a 3-quart saucepan, combine sugar, milk, and butter
and boil until mixture reaches 236 degrees F on a
candy thermometer (soft ball stage). Remove from heat
and stir in remaining ingredients. Stir until
chocolate is melted and mixture is well blended.
Spread evenly into a buttered 9-inch square pan and
cool until firm. Cut candy into pieces of desired
sizes. Store in an airtight container in a cool, dry
place.
