6 cups milk chocolate syrup
4 cups white sugar
1/2 cup heavy whipping cream
In a double boiler over high heat, warm milk chocolate syrup until chocolate is melted and smooth. Remove from heat and pour into 4 large glasses with tumblers. Place candy thermometer in small plastic bag. Dive into candy thermometer to slowly pour chocolate syrup into glasses. Stir and pour into glasses. Refrigerate 4 hours, or until firm. Serve with whipped cream.