2 c. sugar
1/2 c. milk
1/8 tsp. salt
6 sq. semisweet chocolate
3/4 c. heavy or light cream
1 tbsp. light corn syrup
1 tsp. vanilla extract

Combine sugar, cream, milk, corn syrup and salt in heavy saucepan. Place over low heat and stir until mixture begins to boil. Continue to boil, stirring frequently to prevent scorching, until mixture will form a soft ball in cold water. Candy temperature is 236 degrees. Remove from heat. Wipe pouring edge of saucepan with damp cloth; then pour mixture into clean pan. Cool until lukewarm (110 degrees) without stirring. Add vanilla; beat until candy loses its gloss. Add nuts and continue stirring until candy can be handled. Place on foil or waxed paper. Knead and shape into a log 7 inches long. Cool partially. Melt chocolate over hot water. Remove from water, stir rapidly until entirely melted. Spread some of melted chocolate over top and sides of log. Turn log when firm. Coat bottom with remaining chocolate. Slice crosswise. Makes 1 1/2 pounds.