Skillet Fudge

2 oz. unsweetened chocolate
2 C. sugar
1/2 tsp. salt
1/3 C. light Karo syrup
1/2 C. milk
1 tsp. vanilla extract
2 T. butter
1 C. chopped nuts (optional)

Place first 5 ingredients in large cold cast iron skillet. Let come to a full rolling boil and cook to 236F, stirring constantly with a wooden spoon.

Set aside to cool to lukewarm (110F) without stirring.

Add butter and vanilla extract. Beat with mixer for 8 minutes on low speed. Add nuts, if desired. Pour into buttered dish or pan and score.

When cool, cut into squares. Makes about 1-1/4 pounds.