3 cups granulated sugar
1 envelope unflavored gelatine
1 cup milk
2 cups light corn syrup
3 (1 ounce) squares chocolate
2 teaspoons vanilla extract
1/2 cup (1 stick) butter
1 cup nuts

Butter an 8-inch square pan.

In a 2-quart saucepan, mix sugar with dry gelatine. Add milk, corn syrup and chocolate. Cook over medium heat, stirring frequently, to 238 degrees F or soft ball stage.

Remove from heat. Pour into large mixing bowl. Stir in vanilla extract and butter. Cool 25 minutes.

Beat until candy thickens. Stir in nuts. Spread in prepared pan. Let cool and cut into squares.

Makes 2 pounds.