1 1/3 c. milk
4 squares (4 oz.) chocolate
4 c. sugar
2 tbsp. white corn syrup
1/2 tsp. salt
1/4 c. butter
4 tsp. vanilla extract

Butter an 8x8x2 inch pan. Put milk and chocolate in a heavy 3-quart saucepan; stir over low heat until chocolate is melted. Do not allow mixture to boil.

Stir in the sugar, syrup and salt; stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cook, stirring occasionally, to prevent scorching, until mixture reaches 234 degrees (soft ball stage--forms a soft ball in very cold water; flattens when taken from water). Remove from heat while testing.

During cooking, wash crystals from sides of pan from time to time. Remove from heat. Set aside until cool enough to hold pan on hand. Do not jar pan or stir. When cool, add butter and vanilla, beat vigorously until mixture loses its gloss. Quickly turn into buttered pan, set aside to cool. When firm, cut into 1 1/2 inch squares. About 2 dozen pieces of fudge.

For substitution of cocoa, omit fudge chocolate. Mix 3/4 cup cocoa with sugar before adding milk.