1/2 c. Karo light or dark corn syrup
1/3 c. evaporated milk
2 pkg. (8 oz.) semi-sweet chocolate
2 tsp. vanilla
3/4 c. confectioner's sugar, sifted
1 c. coarsely chopped nuts

Line 8 x 8 x 2 inch pan with plastic wrap. In heavy 2 quart saucepan, stir corn syrup and milk. Add chocolate. Stirring constantly, cook over medium low heat until chocolate is melted. Remove from heat. Stir in vanilla; add confectioner's sugar. With wooden spoon beat until smooth and creamy. Stir in nuts. Turn into pan. Refrigerate 2 hours or until firm. Turn out onto cutting board; peel off plastic wrap. Cut into squares. Makes 1 1/2 pounds.