Instructions: Method:
Line a 9" x 9" pan with aluminum foil, butter the insides, and set aside.

Combine the chocolate (or cocoa), sugar, milk, and corn syrup in a 3 quart saucepan. Bring to a boil over medium-low heat. Cover and let boil another 3 minutes. Remove the cover and use a pastry brush dipped in cool water to "wash down" the sides of the saucepan. Continue to boil slowly until the temperature reaches 234 degrees F (soft-ball stage). Remove from heat, add vegetable shortening, stir gently. Let sit undisturbed until the temperature falls to 110-115 degrees F. Stir in vanilla and nuts (optional) and continue to beat until mixture loses its gloss. Pour into prepared pans. When firm remove from pan, peel back aluminum foil, cut into squares. Store in airtight container.

Makes about 1 1/2 pounds.

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