Chocolate Nut Fudge
light corn syrup
butter or margarine
Heat milk and chocolate in large saucepan over low heat until chocolate melts. Stir until blended.
Add sugar, salt and corn syrup; stir until sugar is dissolved.
Cook, stirring occasionally, until candy thermometer registers 234 degrees or mixture forms soft ball when small amount is dropped in very cold water. Remove from heat, stir in butter and cool at room temperature (without stirring) until thermometer drops to 110 degrees or bottom of pan feels just warm, about 1 hour. (Do not beat.)
Stir in vanilla and nuts; pour into greased 9" square pan and let stand until firm.
Cut in 1 1/2" squares.
NOTES : For smoother texture prepare fudge as above but cool chocolate mixture to 120 degrees. Beat vigorously with wooden spoon or mixer until fudge loses its gloss. Continue as above.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d on 4/8/98