3 c. sugar
1/2 c. milk
3 tbsp. butter
2 tbsp. light or dark corn syrup
2 oz. unsweetened chocolate
1 tsp. vanilla
1 c. coarsely chopped nuts (optional)

Combine sugar, milk, butter, syrup and chocolate in heavy 3-quart saucepan. Cook over medium heat, stirring constantly until boiling. Then cook until temperature reaches 238 degrees or a small amount of mixture dropped in ice water forms a soft ball which flattens on removal from water. Remove from heat.

Add vanilla, cool to lukewarm. Beat until fudge begins to thicken and looses gloss. Mix in nuts. Pour into greased 8-inch square pan. Cut into squares when cold. Makes 2 pounds.

NOTE: BLONDE FUDGE: Follow recipe for chocolate fudge, omitting chocolate and increasing corn syrup to 3 tablespoons and vanilla to teaspoons.