Blue Ribbon Fudge

Butter sides of heavy 2 quart
saucepan. In it combine 2 cups
white sugar, one 6-ounce can
of evaporated milk. two 1-ounce
squares unsweented chocolate,
dash salt. and 1 teaspoon light
corn syrup. Cook and stir over
medium heat until sugar and
chocolate dissolves. Cook to
soft ball stage(236) degrees.
Immediately remove from heat.
Add 2 tablespoons butter without stirring.
Cool to lukewarm (110) degrees. Add
1 teaspoon vanilla and beat vigorously
till fudge stiffens and loses its gloss.
Quickly stir in 1/2 cup chopped walnuts.
Push from pan ( don’t scrape sides) into
buttered shallow pan. Score while warm:
cut when firm.

This is very good fudge. Fairly easy to make
but delicious to eat.