2 C. Sugar
1 lb. Real Butter
2 Tbsp Light Karo Syrup
6 Tbsp Water
1 Lg Bag Chocolate Chips

Special Note: You must use a porcelain pot (Black or blue with white speckles)

DO NOT DOUBLE THIS RECIPE!

Melt butter in large deep kettle. Add everything but the chocolate chips. Stir mixture until it boils; the stir continuously for about 8 to 10 minutes, or until you think your arm will fall off (Mixture will be thick and caramel in color). Spread evenly on a cookie sheet. Sprinkle chocolate chips on top. Wait about 30 seconds to one minute, and then spread the melted chocolate all ver the candy. Refrigerate 1 hour uncovered. Use ice pick or sharp knife to break into pieces.