2 cups sugar
2/3 cup milk
2 ounces unsweetened chocolate or 1/3 cup cocoa
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts

Preparation Instructions:

Butter loaf pan, 9x5x3 inches. In 2 quart saucepan, mix sugar, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.

Cook, stirring occasionally, to 234 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.)

Remove from heat; add butter. Cool mixture to 120 degrees without stirring. (Bottom of pan will be lukewarm.) Add vanilla; beat vigorously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.)

Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1 inch squares. 32 squares.