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. coarsely chopped nuts, if desired

Butter loaf pan, 9x5x3 inches. 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 to 10 minutes with wooden spoon until candy is thick and no longer glossy. Stir in nuts. Press into pan. Chill. Cut into squares. Makes 1 pound.