2 cups granulated sugar
1 cup milk
1/2 tsp. salt
2 (1 oz. ea.) sq. unsweetened chocolate
2 tbsp. light corn syrup (Karo)
2 tbsp. butter
1/2 tsp. vanilla extract
1/2 cup broken nuts

Combine sugar, milk, salt, chocolate and corn syrup in a saucepan over low heat, stirring constantly until sugar is dissolved.

Cook gently, stirring from the bottom occasionally, to 238°F on candy thermometer or until soft ball forms in cold water.

Remove from heat; drop butter in but do not stir. Set aside to cool, without stirring, to 110°F in candy thermometer or lukewarm.

Add vanilla and beat until mixture loses gloss and a small amount will hold its shape.

Fold in nuts and turn into a 9x5x3-inch buttered pan. Cool and cut into squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 1/4 pounds fudge.