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Butter the sides of a heavy 3 quart saucepan. In it combine sugar, evaporated milk and butter. Cook and stir over medium-high heat until mixture comes to boiling. Cook over medium heat to 236 degrees (soft ball stage) about 12 minutes, stirring frequently (mixture should boil gently over entire surface.) Remove from heat. Add remaining ingredients; stir until chocolate is melted. Turn into buttered 13x9x2 inch pan. Score while warm, cut when firm. Chill if necessary.
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