2 c. sugar
2/3 c. milk
2 oz. unsweetened chocolate or 1/3 c. cocoa
2 tbsp. corn syrup
1/4 tsp. salt
2 tbsp. butter
1 tsp. vanilla
1/2 c. nuts, coarsely chopped (optional)

Combine sugar, milk, chocolate, corn syrup and salt in 2 quart saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer. Remove from heat; add butter. Cool mixture to 120 degrees without stirring. Add vanilla; beat vigorously and continuously 5-10 minutes with wooden spoon until candy is thick and no longer glossy. Quickly stir in nuts. Spread mixture evenly in buttered pan, 9 x 5 x 3 inches. Cool until firm. Cut into squares.