Boston Cream Candy - cooking recipe

Ingredients

3 c. sugar
2/3 c. milk
1/3 c. white Karo
3 Tbsp. butter, divided
2/3 c. pecans, chopped
3 drops almond extract
2 sq. semi-sweet chocolate
3 sq. unsweetened chocolate

Preparation

Boil together sugar, milk and Karo and bring to soft-ball stage.
Add 2 tablespoons butter.
Beat with a spoon until color change begins to occur.
Stir in pecans, 1 tablespoon butter and extract.
Pour into pan, either buttered, lined with wax paper or a Teflon pan.
Top with melted chocolate.
Cut into squares when cool.