1/2 cup Golden Eagle Syrup
1/3 cup evaporated milk
2 (8 oz.) pkgs. semi-sweet chocolate
2 teaspoons vanilla
1/4 cup confectioners sugar, sifted

1 cup chopped nuts (optional)

Grease 8 x 8 x 2 inch pan. In 2-quart saucepan stir Golden Eagle Syrup and milk. Add chocolate. Stirring constantly, cook over medium-low heat. Stir in vanilla; add confectioners sugar. With wooden spoon, beat until smooth. Stir in nuts. Spread in pan. Chill 2 hours or until firm.  Makes 25 (1 1/2-inch)squares.