Chocolate Fudge II
Makes 64 candies

Start to Finish: 2 hr

Ingredients

• 4 - cups sugar
• 1-1/3 - cups milk or half-and-half
• 1/4 - cup corn syrup
• 1/4 - teaspoon salt
• 4 - oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
• 1/4 - cup butter or margarine
• 2 - teaspoons vanilla
• 1 - cup coarsely chopped nuts, if desired

Directions

Grease bottom and sides of 8-inch square pan with butter.

1. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. 
2. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
3. Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. 
4. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
5. Quickly stir in nuts. Spread in pan. 
6. Let stand about 1 hour or until firm. 
7. Cut into 1-inch squares.