3 cups of sugar
1 envelope of unflavored gelatin
1 cup of milk
1/2 cup of light corn syrup
3 squares (1 oz. size) of unsweetened chocolate
1 1/4 cup of butter or margarine
2 teaspoons of vanilla extract
1 cup of coarsely chopped walnuts
Butter 8 X 8 X 2 inch pan. In 3 1/2 quart saucepan, mix
sugar with dry gelatin. Add milk, corn syrup, unsweetened
chocolate, and butter. Cook over medium heat and,
stirring frequently, to 238 degrees on candy thermometer,
or until a little in cold water forms soft ball that flattens
when removed from water. Remove from heat. Pour into
large mixing bowl. Stir in vanilla. Cool 25 minutes. Beat
with wooden spoon until candy thickens. Stir in walnuts.
Spread in prepared pan. Let cool, then cut into squares.
Makes about 2 1/2 pounds.
OLD - FASHIONED FUDGE
Fudge Facs - Emelyn Hartridge wrote that
her schoolmate's cousin made fudge in Baltimore, Maryland in 1886
and sold it for 40 cents a pound.