2 (1 oz.) squares unsweetened chocolate, grated or 4 level tbsp. of cocoa
2/3 c. milk
2 c. sugar
1 tbsp. white corn syrup
1 stick butter
1 tsp. vanilla
1 c. nuts, chopped

Melt chocolate in milk, add sugar, and corn syrup. Cook slowly stirring until sugar is dissolved. Bring to boil, cover and cook 3 minutes. Uncover and continue cooking to soft ball stage, 236 to 238 degrees, stirring frequently.

Remove from heat, add butter and nuts. Cool to 110 degrees without stirring. Add vanilla and beat until candy is very thick and loses its gloss. Quickly pour into greased pan (8 x 13 inches). You have to quickly spread the candy when it begins to lose its gloss.