Blue Ribbon Fudge
from Better Homes and Gardens Magazine, March 1967

2 cups sugar
1 6-ounce can (2/3cup) evaporated milk
2 squares (2 ounces) unsweetened chocolate
Dash salt
1 teaspoon light corn syrup
----
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped walnuts

1. Butter the sides of a heavy 2-quart saucepan to prevent large sugar crystals from forming when fudge boils, grains of sugar can't cling. In the saucepan, combine sugar, evaporated milk, chocolate, salt, and corn syrup.
2. Cook over medium heat, stirring constantly, till chocolate is melted and all sugar has dissolved. (One sugar crystal can start a chain reaction that will keep fudge from being smooth.) When mixture boils, clip candy- thermometer on pan, making sure bulb is covered but does not touch pan.
3. Cook candy to soft ball stage (236°), checking temperature often. Stir only if necessary to keep fudge from sticking. If you don't have a candy thermometer, use cold water test: Drop a small amount of candy from spoon into bowl of water cold from tap. If candy has reached right temperature, you should be able to form it into a ball which flattens when removed from water.
4. Immediately remove from heat and add butter or margarine, but don't stir. Leave thermometer in pan; cool to lukewarm (110°) in sink of cold water (no ice) or on rack. Don't stir candy or jar pan as it cools, as sugar crystals form easily at this stage.
5. When thermometer reads 110° (or bottom of pan feels comfortably- warm), it's time to add the vanilla and start beating. Rest pan on pot holder and beat fudge vigorously with wooden spoon. Beat continuously till fudge seems to stiffen and lose its gloss.
6. Quickly stir in walnuts and push from saucepan (don't scrape sides) with rubber spatula into buttered shallow pan. Mark lines on fudge while still warm; cut when firm.
*If fudge is smooth but becomes too stiff when you pour it out, knead with your hands till it softens; press into buttered pan or shape into roll and slice. If fudge doesn't set, it was poured too soon or not cooked enough. Add 1/4 cup milk. Stir; recook to soft ball stage; cool to lukewarm; beat.