Method
1) Place the evaporated milk, chocolate, sugar and glucose in a pot.
2) Bring it to a boil. Stir to melt the chocolate and sugar completely.
3) Stop stirring once mixture is boiling. It will cause the sugar to crystallise (hardens).
4) Let it boil over low / medium heat for about 15 to 20 minutes until it reaches the soft ball stage (240F / 116C).
5) For best result use a sugar thermometer to check the temperature of the mixture (sugar syrup). If not dip a fork into the mixture from time to time. The moment you are able to blow bubble through the fork, the temperature should be just about right.
6) Pour the syrup into a mixing bowl to enable it to cool faster.
7) Add in butter and allow it to dissolve on its own in the heat. Do not stir to melt it.
8) Let the sugar syrup cools down till about 110F / 42C.
9) Once the syrup is cool enough, add in vanilla essence and salt.
10) Use a wooden spoon or an electric mixer to mix till syrup loses its shine and is thick and creamy.
11) Pour the mixture into a greased pan and set aside till cool off completely and hardens.
12) Remove from pan, slice and serve as dessert or simply for any occasion.
