|2||cups granulated sugar|
|¾||cup evaporated milk|
|2||ounces unsweetened chocolate|
|dash of salt|
|1 ½||tablespoons light corn syrup|
In a large saucepan, stir together sugar, evaporated milk, chocolate, salt, and corn syrup. Attach a candy thermometer on the side of the saucepan, and cook the mixture over medium heat, stirring constantly, until the mixture boils and reaches the softball stage (234 degrees).
Remove it from the heat, add the butter, but do not stir the mixture. When the saucepan is warm to the touch, add vanilla and stir the mixture several minutes until it is smooth and thick. Transfer it quickly to a buttered 8 by 8-inch square pan. Score the fudge into squares with a sharp knife and set it aside to firm.
To serve, cut the fudge into squares.
Recipe makes 30 to 36 pieces.