Mexican Panocha

Directions

1. 1
   Combine chocolate, brown sugar and evaporated milk.
2. 2
   Bring to a boil.
3. 3
   Add butter and stir occasionally until candy reaches soft ball stage (238°).
4. 4
   Remove from heat.
5. 5
   Add vanilla and nuts, mixing until candy begins to harden.
6. 6
   Turn into a buttered 9-inch square pan.
7. 7
   Cut into 2 dozen squares.