1 env. gelatin
3 c. sugar
1 c. milk
3 sq. unsweetened chocolate
1 1/4 c. real butter
1/2 c. white Karo
Pinch salt
2 tsp. vanilla
1 c. nuts

Mix together in order given. Cook in large heavy saucepan. Stir occasionally and cook until mixture reaches softball stage (240 degrees on candy thermometer). Remove from heat and cool 15 minutes. Beat until thick and spread in buttered 9 x 13 inch pan.