Chocolate Nut Fudge Rolls

2 tablespoons butter
1 square (1 ounce) unsweetened chocolate
3 cups sugar
1 cup milk
1/4 cup honey
1/8 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon solid vegetable shortening
3 cups chopped walnuts

In a large, heavy saucepan, melt butter and unsweetened chocolate over low heat. Add sugar, milk, honey and salt. Bring to a boil over medium heat, stirring occasionally. Cover and continue to boil for 2 minutes. Uncover and cook, without stirring, until a candy thermometer reads 240 degrees (soft-ball stage). Remove from heat; stir in vinegar. Let cool to 110 degrees. Add vanilla; beat vigorously by hand until mixture thickens and loses its gloss, about 8 to 10 minutes. Turn onto a buttered baking sheet. Let stand until cool enough to handle. Knead 2 to 3 minutes. Shape into 4-by-1 1/2 inch rolls. Place on wax-paper-lined baking sheets and chill 3 to 4 hours. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl. Dip rolls in chocolate; roll in nuts. Place on waxed paper-lined baking sheets and chill until firm. Cut into 1/4-inch slices. Makes 2 1/4 pounds of candy.
 

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