CHOCOLATE FUDGE

1/2 cup KaroŽ light or dark corn syrup

1/3 cup evaporated milk 2 packages (8 squares

each) semi-sweet chocolate or

3 CUPS (18 ounces) semi-sweet chocolate chips

3/4 cup confectioners sugar

2 teaspoons vanilla

1 cup coarsely chopped walnuts

Line 8-inch square baking pan with plastic wrap.

Combine Karo corn syrup and evaporated milk in 2-

quart saucepan. Add chocolate. Stirring

constantly, cook over medium-low heat until

chocolate melts. Remove from heat. Add

confectioners sugar, vanilla and nuts; stir until

thick and glossy. Spread in prepared pan.

Refrigerate 2 hours or until firm.

Before refrigerating, drop small dollops of creamy

peanut butter over the fudge and using a small

knife or spatula, swirl fudge to marbleize.