Melt the butter, add the sugar, molasses and the milk and bring to a boil. Cut the chocolate in small pieces and add, stirring constantly until the chocolate is melted. Boil until the caramel forms a soft ball when dropped in cold water. Add the extract and the nuts and pour into a greased pan. Cool a little and when fairly firm, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.