butter
2 c. sugar
3/4 c. milk
2 (2 oz.) sqs. unsweetened chocolate
1 tbsp. light corn syrup
Dash salt
2 tbsp. butter
1 tsp. vanilla
1/2 c. chopped nuts (optional)

Butter the SIDES of a heavy-gauge 2 quart saucepan. Clip candy thermometer to side of pan. In saucepan stir together the sugar, milk, chocolate, corn syrup and salt. Cook and stir over medium heat until the sugar is dissolved and mixture begins to boil. Stir gently to avoid splashing on sides of pan, which causes candy to become grainy. The mixture will begin to bubble vigorously. Use medium rather than high heat to prevent the mixture from sticking or boiling over.

Continue cooking, stirring only as necessary to prevent sticking. to 234 degrees or soft ball stage (a few drops, dropped from a teaspoon into cold water forms a soft ball). Immediately remove pan from heat; add the 2 tablespoons butter but DO NOT STIR. Cool to 110 degrees or until bottom of pan is comfortably warm to the touch (stirring can result in coarse, grainy candy.) Remove thermometer. Stir in vanilla. Beat mixture by hand with wooden spoon until mixture become thick and starts to lose its gloss. This takes a while. Add walnuts if desired. Pour into buttered 8 x 8 x 2 inch pan. This is worth the work!