3 c Sugar 12 oz Real semisweet chocolate
1/2 c Water 2 c Coarsely chopped walnuts
1/2 c Apple juice
1. In 3-quart saucepan, combine the sugar, water, and apple
juice. 2. Put over medium heat. Cook, stirring until sugar is
dissolved. 3. Using a candy thermometer, cook syrup without stirring
until
: temperature reaches 234 or the soft ball stage. 4. Remove from
heat. Whisk in chocoalte until well blended. Stir
: in walnuts. 5. Spread in a foil-lined baking pan. Chill until
set. 6. Turn out of pan. Peel off foil. Cut candy in squares
or bars. 7. Store, covered, in cool dry place.
Yields
3 lbs