Cinnamon Chocolate Fudge

4 (1 ounce) squares unsweetened chocolate
3 cups granulated sugar
2 teaspoons cinnamon
2 tablespoons light corn syrup
1 1/4 cups milk
4 tablespoons butter or margarine
1 teaspoon vanilla extract
2 cups pecans or walnuts, broken
Melt chocolate in 3-quart saucepan on lowest heat or over hot water.
Stir in sugar, cinnamon, corn syrup and milk. Clip a candy thermometer
to the side of the saucepan. Increase heat to medium and cook, stirring
until sugar dissolves. Wash crystals from side of pan. Cook to 238
degrees F (soft-ball stage).
Remove from heat; add butter and, without stirring, let cool to 110
degrees F or lukewarm. Add vanilla extract and beat until mixture begins
to thicken. Stir in nuts and continue beating until candy holds its
shape. Drop from spoon onto buttered wax paper or pour into buttered
pan. When cool, cut into squares.