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

Grease 8x8x2 inch baking pan. In heavy 2-quart saucepan, stir corn 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 smooth. Stir in nuts. Turn into pan. Refrigerate 2 hours or until firm. Cut into squares. Makes 1 1/2 pounds.