3 cups sugar
1 env. unflavored gelatin (Knox)
1 cup milk
1/2 cup light corn syrup (Karo)
3 (1 oz. ea.) sq. unsweetened chocolate
1 1/2 cups (3 sticks) butter
2 tsp. vanilla
1 cup chopped nuts

Mix sugar and gelatin in a saucepan. Add milk, corn syrup, chocolate and butter; cook over medium heat.

Stir frequently until candy reaches 238°F on candy thermometer or a few drops tested in cold water form a soft ball which flattens on removal from water.

Remove from heat; pour into large mixing bowl. Add vanilla; cool for 15 minutes.

Beat until candy thickens. Stir in nuts. Spread on buttered pan. Cut into squares.

Cooks Note: Use of a candy thermometer is recommended.