3 c. sugar
1 env. Knox gelatin
1 c. milk
1/2 c. light corn syrup
2 (1 oz. ea.) sqs. unsweetened chocolate
1 1/4 c. butter
2 tsp. vanilla
1 c. nuts (optional)

Butter 9 x 9 x 2-inch pan. In large saucepan, mix sugar with dry gelatin thoroughly. Add milk, syrup, chocolate and butter. Cook over medium heat and stirring frequently to 238 degrees on candy thermometer or until a little dropped into cold water forms a soft ball that flattens when removed from water. Remove from heat; pour into a large mixing bowl. Stir in vanilla. Cool about 25 minutes. Beat with a wooden spoon until candy thickens. Stir in nuts. Spread in prepared pan. Let cool, then cut in squares. Makes about 2 1/2 pounds.