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

Butter a loaf pan 9 x 5 x 3 inches. In a 2 quart saucepan, mix sugar, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.

Cook, stirring occasionally, to 234 degrees on a candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.)

Remove from heat; add butter. Cool mixture to 120 degrees without stirring. (Bottom of pan will be lukewarm). Add vanilla; beat vigorously 5 to 10 minutes with a wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)

Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1 inch squares. Makes 32 squares.