1-6oz can evaporated milk
2 squares (2oz) unsweetened chocolate
dash salt
1 tsp light corn syrup
2 tbsp butter
1 tsp vanilla
½ cup coarsely chopped walnuts
Butter
the sides of a heavy 1 qt saucepan to prevent large sugar crystals from
forming. When fudge boils grains of sugar can’t cling. In the pan, combine
sugar, evaporated milk, chocolate, salt and corn syrup. Cook over medium heat, stirring
constantly, until chocolate is melted and all sugar has dissolved. When mixture
boils, clip candy thermometer on pan carefully. Cook candy to soft ball stage
(236º). Stir only if necessary to keep from sticking. Immediately remove from
heat and add butter but DON’T STIR. Cool to lukewarm (110º) in sink of cold
water. Don’t stir candy or jar pan as it
cools as sugar crystals form very easily.
When candy is cooled to 110º, add vanilla and start beating vigorously with wooden
spoon. Beat until fudge seems to stiffen and loses its gloss. Stir in walnuts and push from pan with rubber spatula into
buttered shallow pan. Mark cutting lines while warm, cut when firm. If fudge
becomes too stiff, knead with your hands to soften. If it doesn’t set, add ¼
cup milk, stir and recook to soft ball stage, repeating directions from that
point.
