Fudge

Recipe sent in by Josee
2 cups sugar
2 squares chocolate (2 oz.)
1/8 teaspoon salt
1 tablespoon corn syrup
2/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract

Cook together the sugar, chocolate, salt, corn syrup, and milk until it forms a soft ball when a teaspoonful is put in a cup of cold water. On the candy thermometer this is 238°F. Stir gently to avoid scorching. Just before removing it from the stove, add butter. Cool without stirring until the bottom of the dish is barely warm to the touch. On the candy thermometer this is 120°F.

Add vanilla and beat until the candy begins to lose its shiny look. Pour into a well-greased pan about 6 by 10 inches. When firm, cut in squares.

Yield: 1 1/4 pounds.