Skillet Fudge

2 ounces unsweetened chocolate
2 cups granulated sugar
1/2 teaspoon salt
1/3 cup light Karo syrup
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup chopped nuts (optional)

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

Set aside to cool to lukewarm (110 degrees F) 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.