Old-Time Fudge

Ingredients

• 2 cups sugar
• 3/4 cup milk
• 2 squares (2 ounces) unsweetened chocolate, cut up
• 1 teaspoon light corn syrup
• 2 tablespoons margarine or butter
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (optional)

Instructions

1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set aside.
2. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, milk, chocolate, and corn syrup. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to side of pan. Cook and stir over medium-low heat to 234°, soft-ball stage (20 to 25 minutes).
3. Remove saucepan from heat. Add margarine and vanilla, but do not stir. Cool, without stirring, to 110°, lukewarm (about 55 minutes).
4. Remove candy thermometer from saucepan. Beat mixture vigorously with a wooden spoon till fudge just begins to thicken. Add chopped nuts, if desired. Continue beating till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total).
5. Immediately spread fudge into prepared pan. Score into squares while warm. When candy is firm, use foil to lift it out of the pan; cut candy into squares. Store tightly covered.