2 c. white sugar
1/2 c. dark Karo syrup
1/4 c. butter
2 squares unsweetened chocolate
1/2 c. cream
1 tsp. vanilla
Pinch salt
1 c. walnuts

Mix sugar, chocolate, cream, salt and Karo syrup in large heavy saucepan and cook to the soft ball stage on a candy thermometer, stirring this only a few times. Remove from heat and add the butter and vanilla. Don't stir. Let cool to lukewarm stage then beat until glossy. Add nuts and pour into a buttered 9 x 9 inch pan.