Blue Ribbon Fudge

Butter sides of heavy 2 quart saucepan. In it combine sugar, milk, chocolate, salt and corn syrup. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (234 degrees F).

Remove from heat, add butter without stirring. Cool to lukewarm (110 degrees F), add vanilla and beat vigorously until fudge stiffens and loses it gloss.

Quickly stir in walnuts,push from pan (don't scrape sides) into buttered shallow pan. Score while warm, cut when firm.