Victorian toffee candies

1. 1.In a heavy based saucepan, stir in the sugar, salt, corn syrup and milk until well mixed. Add the butter and chocolate and turn the heat up. Continue stirring, but do not boil or the sugar will crystalise. When a drop of syrup dropped into cold water and forms a soft ball, remove from heat.

2. 2.Beat mixture with a wooden spoon until the mixture is thick. Stir in the vanilla essence and pour into a greased, flat baking dish. Allow to set, cut into small squares. Wrap each piece of fudge in cellophane when cool.