1/2 c. Karo syrup
1/3 c. evaporated milk
3 c. semi-sweet chocolate morsels
2 tsp. vanilla
3/4 c. confectioners' sugar
1 c. chopped nuts

Grease 8 x 8 x 2 inch baking pan. In heavy 2 quart saucepan, stir Karo syrup and milk. Add chocolate pieces, stirring constantly. Cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla. Add confectioners' sugar. Beat until creamy. Stir in nuts. Turn into pan. Refrigerate 2 hours. Makes 1 1/2 pounds.