3-4 sq. unsweetened chocolate
1 1/4 c. milk
3 c. sugar
1/4 tsp. salt
1 tbsp. light corn syrup
3 tbsp. butter
1 1/2 tsp. vanilla
1 c. chopped nuts

Combine chocolate and milk in large heavy skillet. Cook over low heat, stirring, until smooth and blended. Stir in sugar, salt and corn syrup. Continue cooking without stirring until 235 degrees registers on candy thermometer, or until a small amount of mixture forms a soft ball when dropped into cold water.

Remove from heat; add butter, vanilla and nuts. Cool, without stirring until lukewarm (110 degrees). Beat vigorously until mixture thickens and loses its gloss. Pour quickly into a buttered 8 inch square pan. Cut into squares and remove from pan while warm. Makes 2 lbs.