Total Calories: 91
Yield: 1 pound
Combine sugar, milk, corn syrup, and chocolate in a saucepan. Set candy thermometer in pan. Place pan over low heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until candy thermometer reads 238°F. Remove from the heat and add butter. Let the mixture cool until thermometer reads 110°F. Add vanilla and beat the mixture until thick and creamy. Stir in walnuts. Pour into a buttered pan. Refrigerate for at least 2 hours.
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