3 c. sugar
1 env. unflavored gelatin
1 c. milk
1/2 c. light corn syrup
3 sq. (3 oz.) unsweetened chocolate
1 1/2 c. butter (this gives the flavor)
2 tsp. vanilla extract
1 c. coarsely chopped walnuts

Butter 8 X 8 X 2 in pan. In 3 1/2 quart saucepan mix sugar with dry gelatin. Add milk, corn syrup, chocolate and butter. Cook over medium heat, stir frequently to 238 degrees on candy thermometer or until soft ball forms in cold water.

Remove from heat, pour into large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat with wooden spoon until thick. Stir in nuts, spread in pan. Cool and cut. Makes 2 1/2 pounds.