Mix sugar, syrup, milk and butter in pan. Cook to firm-ball stage. Set aside to cool, then add vanilla and beat until firm. Shape in rolls about 1 1/1 inch through, and 6 inch in length. When cold, dip in chocolate which has been melted over hot water. Roll in chopped nuts and slice when cold.

From the Kitchen of: Golda Smith (Alvadore Christian Church Cookbook)