Instructions: Combine chocolate and milk in 3-quart heavy saucepan. Cook over low heat, stirring constantly until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook without stirring until mixture reches the soft ball stage (236 to 238 degrees). Remove from heat; add butter without stirring. Let stand without disturbing until mixture cools to lukewarm (110 degrees). Add vanilla. Beat until candy loses its gloss and starts to thicken. Stir in nuts and pour quickly into a lightly buttered 8" square pan. (Do not scrape pan.) Mark in 36 pieces while still warm; when cold and firm, cut.

Makes about 1 1/2 pounds.

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