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1/2 c. Karo syrup
1/3 c. evaporated milk
3 c. semi-sweet chocolate
2 tsp. vanilla
3/4 c. confectioners sugar
1 c. coarsely chopped nuts

Grease 8 x 8 x 2-inch pan. In heavy 2-quart saucepan
stir corn syrup and milk. Add chocolate, stirring constantly,
cook over medium-low heat until chocolate is melted. Remove
from heat. Stir in vanilla; add sugar. Beat until smooth,
stir in nuts. Turn into pan. Refrigerate 2 hours or until
firm. Cut into squares. Makes 1 1/2 pounds.

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