3/4 cup water
3 (1 ounce) squares baking chocolate
2 cups granulated sugar
dash of salt
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.
In saucepan (2 quart), combine water and chocolate. Place over low heat and cook until blended, stirring constantly. Add sugar, salt, and syrup. Stir to mix ingredients thoroughly. Place a tight lid on saucepan and cook until mixture boils rapidly. Remove lid and cook without stirring to 236°F. If any sugar crystals are present, wash down sides of pan with a wet pastry brush to remove. Pour into baking pan or on cold slab and cool until it is lukewarm. Work with a spatula until creamy, then knead with hands until smooth. Press a hole into the fondant and add the vanilla, working it in with the spatula. Let stand, uncovered until cold, then use as chocolate centers.
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