-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
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