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

Line 8"x8"x2" pan with plastic wrap. In heavy 2 quart saucepan stir 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. With wooden spoon beat until smooth and creamy. Stir in nuts. Turn into pan. Refrigerate 2 hours or until firm. Turn out onto cutting board; peel off plastic wrap. Cut into squares.