|Sugar||2 Cup (32 tbs)|
|Unsweetened chocolate square||2|
|Evaporated milk||5 Fluid Ounce (1 Small Can)|
|Light corn syrup||2 Tablespoon|
1. Combine sugar, salt, chocolate, evaporated milk and corn syrup in a heavy saucepan. Heat and stir just until the sugar dissolves and chocolate melts. Remove spoon; insert candy thermometer.
2. Cook mixture rapidly, without stirring, to 236°. (Syrup forms a soft ball when dropped in cold water.) Remove from heat. Add butter or margarine and vanilla (no stirring yet), then let cool on a wire rack to 110°. Bottom of the pan should feel lukewarm.
3. Beat 10 to 15 minutes, or until fudge starts to thicken and lose its glossiness; pour the fudge into buttered, 8x8x2-inch pan. Let stand until set only 2 to 3 minutes; cut at once in smooth neat squares.