3-4 oz. unsweetened chocolate
1 1/4 c. milk
3 c. sugar
1/4 tsp. salt
1 tbsp. light corn syrup
3 tbsp. butter
1 1/2 tsp. vanilla extract
1 c. chopped nuts

Combine chocolate and milk in large heavy skillet. Cook over low heat, stirring, until smooth and blended. Stir in sugar, salt and corn syrup; continue cooking without stirring until 236 degrees registers on candy thermometer, or until a small amount of mixture when dropped into very cold water forms a soft ball.

Remove from heat; add butter, vanilla, and nuts. Cook without stirring, until lukewarm (110 degrees). Beat vigorously until mixture thickens and loses its gloss. Pour quickly into a buttered 8-inch square pan. Cut into squares and remove from pan while warm. Makes about 2 pounds.