2 tbsp. butter
1 1/2 (1 oz. ea.) sq. chocolate
2 cups sugar
1 cup milk
1/2 tsp. vanilla
pinch of salt
chopped nuts (optional)

Melt butter and chocolate slowly. Add sugar; mix thoroughly.

Add milk; bring to a boil, stirring slowly. Reduce heat; boil slowly to soft ball stage (234-240°F on candy thermometer).

Remove from heat; pour into buttered platter. Cool until bottom of dish is just warm.

Add vanilla and nuts; beat until mixture loses its gloss.

Butter hands; form rolls by rolling mixture with hands.

Cooks Note: Use of a candy thermometer is recommended.