2 cups granulated sugar
1 cup heavy cream
1/2 cup butter or margarine (not a spread)
2 ounces unsweetened chocolate, chopped
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup walnuts, chopped

Line a 9 x 5-inch loaf pan with aluminum foil; grease foil.

Stir sugar, cream, butter, chocolate and corn syrup in a heavy 3-quart saucepan over medium heat until butter and chocolate melt and sugar dissolves. Increase heat and bring to a boil. Without stirring, boil vigorously 5 minutes or until candy thermometer registers 234 degrees F to 240 degrees F (soft-ball stage), or a small amount dropped into ice water forms a soft ball that flattens when removed from water.

Remove from heat and, without stirring, add vanilla extract. Cool until 110 degrees F or pan is lukewarm and skin forms on mixture.

Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds its shape 5 seconds after you stop stirring.

Stir in nuts. Spread evenly in lined pan. Chill 6 hours or until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.