1/2 c. Karo light or dark corn syrup
1/3 c. evaporated milk
2 pkgs. (8 oz. each) semi-sweet chocolate
2 tsp. vanilla
3/4 c. confectioners' sugar, sifted
1 c. chopped nuts (opt.)

In 2 quart saucepan stir corn syrup and milk. Add chocolate, stirring constantly. Cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla; add sugar. With wooden spoon beat until smooth and creamy. Stir in nuts. Pour into buttered pan. Refrigerate 2 hours or until firm. Cut into squares.