3 cups sugar
1 env. unflavored gelatin (Knox)
1 cup milk
1/2 cup light corn syrup (Karo)
3 (1 oz. ea.) sq. unsweetened chocolate
1 1/4 cups butter
2 tsp. vanilla flavoring
1 cup chopped walnuts

Combine sugar and gelatin in heavy saucepan; add milk, corn syrup, chocolate and butter. Cook over medium heat, stirring frequently, until candy thermometer reaches 238°F.

Remove from heat and pour into large mixing bowl. Add vanilla flavoring; cool for 15 minutes.

Beat until mixture thickens; add nuts. Spread in buttered 9-inch square pan.

Cut into squares when firm. Keep refrigerated.

Cooks Note: Use of a candy thermometer is recommended.