2 cups granulated sugar
2 tbsp. light corn syrup (Karo)
dash of salt
2 (1 oz. ea.) sq. chocolate (Baker's)
2/3 cup milk or cream
2 tbsp. butter
1 tsp. vanilla

Place 2 quart saucepan on stove over medium heat, with all ingredients, except butter and vanilla, stirring all only until sugar is dissolved. Cover until it begins to boil. Remove cover and reduce heat to low. Insert candy thermometer, cook until thermometer reads 240°F (soft ball stage).

Remove from heat and add butter - DO NOT STIR. Allow to cool undisturbed until temperature is 120°F (lukewarm).

Add vanilla and whip until fudge begins to dull. Pour onto buttered marble candy board, aluminum pan or similar surface. Cut into bite sized pieces when ready to serve.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Jeanne K.