3 sq. Baker's bitter chocolate
3 c. sugar
2 tbsp. corn syrup, white
1 c. Carnation milk
3 tbsp. butter
1 tsp. vanilla

Put chocolate and sugar in pan. Add syrup and milk. Cook until smooth and chocolate melts. Cook until soft ball stage, 234 degrees on candy thermometer. Add butter and vanilla. Beat until thick and creamy. Spread in buttered pan. I used a 7 x 11 inch pan. (Stir constantly when cooking. When it reaches soft ball stage take off stove to beat.) Nuts may be added.