Chocolate Fudge

3 cups sugar
1 cup milk or cream
3 Tbsp. butter
¼ cup corn syrup
¼ tsp. salt
3 oz. unsweetened chocolate or ½ cup cocoa
1 tsp. vanilla
1 cup coarsely chopped nuts, if desired

Butter 8×8″ pan. Cook sugar, milk, butter, corn syrup, salt and chocolate in 3-quart saucepan on medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Wash down sides of pan with hot water before boiling occurs. When boiling, cover and cook 3-4 minutes. Remove lid and continue cooking, stirring occasionally, to 234°F on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water): remove from heat.

Pour immediately onto marble slab or cool without stirring for 10-15 minutes. Add vanilla: beat until thick and no longer glossy. Use for dipping chocolates or quickly stir in nuts. Spread in pan: cook until firm. Cut into 1-inch squares.