Mexican Creams(Candy) - cooking recipe

Ingredients

1 can evaporated milk
2 sticks butter (no margarine)
4 c. white sugar
3 Tbsp. white syrup
3 sq. bitter chocolate (like Baker's) *

Preparation

Melt butter in heavy pan.
Add other ingredients and cook on medium heat to 232\u00b0 on candy thermometer, stirring constantly (234\u00b0 if damp weather).
Then cool until you can touch bottom of pan.
Beat until it holds a peak, then drop by spoon onto waxed paper to form individual candies.
Or pour into a Saran lined pan and cut into squares.