-Nancy Speicher DPXX20A
      3 c  Sugar

      1    Env unflavored gelatin

      1 c  Milk

      3 oz Unsweetened chocolate (sqs)

  1 1/4 c  Butter or margarine

      2 ts Vanilla extract

      1 c  Walnuts; coarsely chopped*

  *For delightful variations, in place of walnuts stir in 1 cup of any
  of the following: coarsely chopped pecans, coconut, whole toasted
  almonds, party mints, butter mints or crushed peanut brittle.
   1. Butter an 8x8x2" pan.

   2. In a 3 1/2-quart saucepan, mix sugar with dry gelatin. Add milk,

  corn syrup, chocolate and butter.
   3. Cook over medium heat, stirring frequently, to 238F on candy

  thermometer, or until a little in cold water forms a soft ball that
  flattens when removed from water.
   4. Remove from heat; pour into a large mixing bowl. Stir in vanilla.

  Cool 25 minutes.
   5. Beat with wooden spoon until candy thickens. Stir in walnuts.

  Spread in prepared pan. Let cool; then cut into squares. Makes about
  2 1/2 lbs.

   Source: McCall's Cookery No. 13