Chocolate Creams

Mix above ingredients in a medium saucepan. Boil without stirring until the mixture reaches soft ball stage. Remove from heat. Add 1 Tablespoon butter, 1 teaspoon vanilla (and 1 teaspoon other flavoring). Let cool undisturbed until you can hold you hand on the bottom of the pan. Beat with a wooden spoon until mixture looses its sheen and hardens. Let rest until cold. Break off bits and roll in your hands until mixture is pliable. Form and coat with chocolate. Note: if mixture is too soft, next batch cook it a little longer; if too hard, cook next batch less.