Best Chocolate Fudge
|Sugar||4 Cup (64 tbs)|
|Milk||1 Cup (16 tbs)|
|Unsweetened chocolate square||3 Ounce (1 Ounce Squares)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Coarsely chopped pecans/Coarsely chopped walnuts||1 1⁄2 Cup (24 tbs)|
Heat sugar, milk, chocolate, salt, and corn syrup, uncovered, in a large, heavy saucepan with a candy thermometer over moderate heat, stirring constantly, until sugar dissolves.
Continue cooking, uncovered, without stirring but occasionally moving a wooden spoon back and forth over bottom of pan until thermometer reaches 236-38° F. or mixture forms a soft ball in cold water.
Remove from heat, drop in butter, and cool, without stirring, to 110° F.
Add vanilla and beat until fudge is quite thick and begins to lose its gloss.
Quickly mix in nuts, if you like, and spread in a well-buttered 8"x8"x2" baking pan.
Cool until firm and cut into 1" squares.
For better flavor, store airtight and ripen 24 hours.