Place in a saucepan one cupful of brown sugar, one-half cupful of New Orleans molasses (the light colored molasses), and one tablespoonful of butter.
Boil to the crack stage, then remove from the fire and flavor with one teaspoonful of vanilla.
Pull into long thin sheets, and cut into small pieces.
When cold dip into melted chocolate flavored with a little vanilla.
Your chocolate chips is ready for eating