The BUTTER:
DO put a medium tablespoon in – it makes the chocolate smooth and tasty. It was a coincidence that Heathers butter version didn’t work – I guarantee it!

MEDIUM LOW heat:
Believe me – you want the heat medium really LOW so you can really stir slow and heavy – which somehow pulls the sugar and really gives it that amazing caramel-like texture. Lower heat also gives the cocoa and sugar more time to bind properly

STIRRING:
The stirring is primarily to keep the blob of ingredients moving – not letting any parts sit on the bottom and burn. Ideally use a wooden spoon that can really scrape the bottom of the pot – the method is to do big round scrapes, flipping and folding the blog over itself constantly – remember to scrape all parts of the bottom of the pot constantly so nothing sits too long and burns – you can scrape fairly slow – taking around a second for each scrape around. Its nice to stir in a big circle that gets smaller and smaller and then start over big.

WHEN IS IT DONE?
It takes a bit of practice to know what it looks like when its ready to be taken of the heat – but the good thing is that even if its not firm enough, or a bit too firm, it will probably still be great to eat with a spoon or on icecream (or if too soft, you can fill a cake with it!). Anyway, dont be surprised if you keep trying and it doesn’t work.
Usually, a good time to take it off is when you see the ingredients form a nice pillowy blob in the middle when you tip the pan – it’ll slide around the pan like a flabby ball.
As you try it again and again, youll understand at how it has to look to be ready. It sucks that you have to practice, but the ingredients are cheap and its soooo worth it!!!

GOOD LUCK!

They’ll never get truly hard, but they should hold their shape. I like to keep any uneaten ones in the fridge and just let them sit out for 5 minutes before serving.