Nut Fudge(Unscrambled)

• 2 c. sugar
• 3/4 c. light cream
• 2 sq. (2 oz.) unsweetened chocolate
• 2 Tbsp. light or dark corn syrup
• 2 Tbsp. butter
• 1 Tbsp. vanilla
• 1 c. walnuts, broken coarsely

1. In a heavy 1 1/2-quart saucepan over low heat, stir together the sugar, cream, chocolate and syrup until sugar and chocolate are melted.
2. Continue cooking very slowly, stirring often until mixture reaches 238u0b0 on a candy thermometer, a half teaspoon dropped into cold water will form a soft ball that flattens on removal from water.
3. May take an hour.
4. Take off heat; add butter, but do not stir.
5. Cool.
6. Add vanilla and beat with a wooden spoon until it has lost almost all its gloss.
7. Takes considerable beating.
8. Stir in nuts; turn into buttered 8 x 8 x 2-inch cake pan.
9. Chill until firm.
10. Cut into squares and remove with a small metal spatula.
11. Arrange on plate.
12. Cover with cake dome or bowl. Leave at room temperature and the outside of fudge will dry a bit, but the inside will stay creamy for several days.

sugar, light cream, chocolate, light, butter, vanilla, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449147 (may not work)