In a medium saucepan, combine sugar, chocolate, corn syrup, butter, milk and salt.

Cook on low heat, stir until all is melted, continue to cook on low heat but Do Not Stir, until mixture reaches the soft ball stage.

To test for soft ball stage: Drop a spoonful of hot chocolate mixture into a bowl of very cold water. In the water, use your fingers to gather the cooled chocolate into a ball. If it has reached soft-ball stage, the chocolate easily forms a ball while in the cold water but flattens once removed from the water. Temperature: 236-240 degrees on a candy thermometer.

When chocolate has reached soft-ball stage, remove from heat and let cool to lukewarm. Beat in vanilla extract, add nuts and beat until it loses it's gloss, continue to beat for another 5 minutes or so.

Pour fudge into a buttered 8 x 8 inch pan. Chill. Cut into squares.