Chocolate Fudge

• 2 (1 oz.) sq. unsweetened chocolate
• 3/4 c. milk, scalded
• 2 c. sugar
• 1 tsp. light corn syrup
• 2 Tbsp. butter or margarine
• 1 tsp. vanilla

1. Melt chocolate in milk.
2. Add sugar and corn syrup; cook slowly, stirring until sugar dissolves.
3. Cook gently to soft ball stage (234u0b0), stirring frequently.
4. Remove from heat.
5. Add butter and cool at room temperature to lukewarm (110u0b0) without stirring.
6. Add vanilla.
7. Beat vigorously until fudge becomes very thick and loses its gloss.
8. Quickly spread in greased pan.
9. When firm, cut in squares.
10. One cup broken nuts may be added, or the fudge may be kneaded when hard, formed into rolls and sliced.
11. If desired, 1/3 cup cocoa may be substituted for the unsweetened chocolate (increase butter to 3 teaspoons).

unsweetened chocolate, milk, sugar, light corn syrup, butter, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=883424 (may not work)