-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