Melt chocolate in saucepan. Add sugar, milk, water,
butter, and salt. Boil to soft ball stage (234 - 238
F). Remove from fire. Add flavoring and popped corn.
Cool to room temperature. Stir until creamy. Pour into
well-buttered, shallow pan. Cut in squares. Grace
Viall Gray, Glen Ellyn, IL.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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