2 sqs. unsweetened chocolate
2 c. sugar
1/2 tsp. vanilla
1/2 c. water
2 tbsp. butter
1/2 c. canned milk
1/4 tsp. cream of tartar
1/4 tsp. salt

Mix chocolate, sugar, cream of tartar, milk, and water in a large saucepan. Place over low heat. Bring slowly to boiling point, stirring frequently. Boil fudge gently, stirring until mixture forms soft ball in cold water or until candy thermometer indicates 234 degrees. Remove from heat. Add butter and salt, without stirring. Cool until lukewarm (110 degrees) or until bottom of pan feels warm, but not hot. Add vanilla. Beat until candy loses its shiny appearance and becomes creamy. At first sign of stiffening, pour into buttered pan. (You do not have much time to work, it sets up very fast. When cool, cut into squares.