2 c. sugar
1/3 c. light Karo syrup
7/8 c. evaporated milk (put 1/8 cup aside for end of recipe)
2 blocks Baker's unsweetened chocolate
1/4 tsp. cream of tartar
1 tbsp. vanilla

Grease top 1/2 inch of a large pan so fudge will not boil over. Place sugar, syrup, 7/8 cup evaporated milk, chocolate (chocolate will melt during cooking), and cream of tartar in pot and stir. Put over low heat for about 1/2 hour until boiling (use a lid) stirring occasionally. Simmer about 1 1/2 hours more. Milk and - or butter can be added to slow cooking; occasionally stir hard while cooking. To test, drop small amount of fudge into cold water. A soft ball should form. Remove from heat. Add vanilla. Thin to desired consistency with evaporated milk while beating. Place in greased pan; cool.