Chocolate Fudge(Glenda Lindstrom, Dublin, Va)

• 1 1/2 c. half and half
• 4 sq. unsweetened chocolate
• 3 Tbsp. light corn syrup
• 3 Tbsp. real butter
• 1 1/2 c. nuts
• 4 c. sugar
• 1/4 tsp. salt
• 1 1/2 tsp. vanilla

1. Warm cream and chocolate until chocolate is melted, then add sugar, corn syrup and salt.
2. Stir until sugar is dissolved.
3. Put lid on for a minute or two (this is to melt any sugar crystals that might have formed on side of pan).
4. Cook to 240u0b0 on candy thermometer at low altitudes*.
5. Remove from heat and pour on greased marble or formica slab.
6. Put butter and vanilla in the center.
7. Cook until candy is lukewarm in the center.
8. Knead with a spatula (or a wide putty knife kept for this purpose) until it loses its gloss.
9. Quickly add the nuts, then press into a buttered pan.
10. Cut into squares after the candy has cooled.

unsweetened chocolate, light corn syrup, butter, nuts, sugar, salt, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650975 (may not work)