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
- Melt chocolate in milk.
- Add sugar and corn syrup; cook slowly, stirring until sugar dissolves.
- Cook gently to soft ball stage (234u0b0), stirring frequently.
- Remove from heat.
- Add butter and cool at room temperature to lukewarm (110u0b0) without stirring.
- Add vanilla.
- Beat vigorously until fudge becomes very thick and loses its gloss.
- Quickly spread in greased pan.
- When firm, cut in squares.
- One cup broken nuts may be added, or the fudge may be kneaded when hard, formed into rolls and sliced.
- 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)