4 c. sugar (cane, not beet sugar)
3 sq. unsweetened chocolate
3/4 c. dark corn syrup
1 c. half and half or cream
1/4 tsp. cream of tartar

Boil until it forms a firm soft ball. Add 3/4 of a stick of butter, 1 teaspoon vanilla, then cool. Then beat until it loses its gloss. Add 1 cup nutmeats (optional) and drop by teaspoons onto buttered paper. Note: if you don't have enough chocolate, add 2 tablespoons cocoa instead of 1 square of chocolate. If you don't have dark syrup, use white syrup. When beating the fudge, if it's the least bit grainy, add 1 teaspoon syrup and 3 tablespoons cream, then reboil to soft ball. If you beat and it doesn't firm as quickly as desired, set on stove for 1 minute until it's an easier consistency to beat, then beat while warm and it will quickly lose its gloss. Be patient. Don't hurry to drop it. If it is too firm, add a drop of hot water.