1 c. milk
2 sqs. unsweetened chocolate
2 c. sugar
1 tbsp. light corn syrup
Dash of salt
2 tbsp. butter
1 tsp. vanilla extract
1/2 c. pecan or walnut pieces

Combine milk and chocolate in heavy saucepan. Cook over low heat, stirring constantly, until thick and smooth. Add sugar, syrup and salt. Stir until mixture boils; do not stir again. Cover and cook 1 minute. Uncover and cook to soft-ball stage. (236 degrees Fahrenheit). Add butter; place in pan of cold water to cool quickly to lukewarm (110 degrees). Add vanilla extract. Beat until creamy and candy loses its gloss. Quickly add nuts and pour into buttered 8 inch square pan. When fudge is firm, cut into squares.