1/2 c. Karo light or dark corn syrup
1/3 c. evaporated milk
3 c. (18 oz.) semi-sweet chocolate chips
3/4 c. confectioners' sugar, sifted
2 tsp. vanilla
1 1/2 c. coarsely chopped Diamond walnuts

Line 8 inch square baking pan with plastic wrap. In 3 quart microwaveable bowl combine corn syrup and evaporated milk; stir until well blended. Microwave on high (100%) 3 minutes. Stir in chocolate chips until melted. Stir in confectioners' sugar, vanilla and walnuts. With wooden spoon beat until thick and glossy. Spread in prepared pan. Refrigerate 2 hours or until firm. Makes 25 squares. Preparation time 10 minutes, plus chilling.