2 cups sugar

3/4 cup milk

2 1-ounce squares unsweetened chocolate

Dash of salt

1 teaspoon corn syurp,light or dark

2 tablespoons butter or margarine

1 teaspoon vanilla

Butter sides of heavy 2-quart sauce pan. In it combine: sugar, milk, chocolate, salt, and corn syrup. Heat over medium heat. Stir constantly until: sugar dissolves, chocolate melts, and mixture comes to a boil. Cook to soft-ball stage (234 degrees). Stir only if necessary. Immedediately remove from heat. Add butter and cool to lukewarm (110 degrees) without stirring. To speed cooling set pan in sink of cold, but not icy water. Add vanilla. Beat vigorously till fudge becomes very thick and starts to lose it's gloss. If you like, stir in 1 cup broken walnuts at this point! Quickly spread in buttered shallow pan or small platter. Score squares while warm. Top with walnut if desired. cut when firm.

Fudge repair:

Does not set...

(It was spoured too soon or not cooked enough.) Add 1/4 cup milk, stir and recook; beat.

Fudge is smooth but becomes too stiff before pouring...

Knead with your hands til it's softened. Press into buttered pan.