Chocolate Fudge

2 cups sugar
2/3 cup milk
2 oz. unsweetened chocolate OR 1/3 cup cocoa
2 Tbsp. corn syrup
1/4 tsp. salt
2 Tbsp. butter
1 tsp. vanilla
1/2 cup coarsely chopped nuts (opt)

1. Butter a 9 x 5 loaf pan.

2. Combine sugar, milk, chocolate, corn syrup and salt in a heavy-bottomed 3-quart saucepan.

3. Heat over medium heat, stirring constantly, until sugar is dissolved.

4. Continue to cook, stirring occasionally, until mixture reaches 234*F on candy thermometer (Soft Ball Stage – when a small amount dropped in very cold water forms a soft ball which flattens when picked up).

5. Immediately remove from heat and stir in butter.

6. Allow to cool without stirring, until it reaches 120*F (the bottom of the pan will feel lukewarm to touch).

7. Beat in vanilla. Continue to beat with a wooden spoon until the fudge is thick and no longer glossy looking. This will take about 5 – 10 minutes. When the fudge is done it should hold its shape when dropped from a spoon.

8. Immediately stir in nuts (if using) and spread in prepared pan.

9. Allow to cool until firm, then cut into 1-inch squares.

Penuche: Omit chocolate. Substitute 1 cup of firmly packed brown sugar for 1 cup of the sugar.