Old-Fashioned Chocolate-Walnut Fudge
2 cups granulated sugar
1 cup heavy cream
1/2 cup butter or margarine (not a spread)
2 ounces unsweetened chocolate, chopped
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
Line a 9 x 5-inch loaf pan with aluminum foil; grease foil.
Stir sugar, cream, butter, chocolate and corn syrup in a heavy 3-quart saucepan
over medium heat until butter and chocolate melt and sugar dissolves.
Increase heat and bring to a boil. Without stirring, boil
vigorously 5 minutes or until candy thermometer registers 234 degrees F to 240
degrees F (soft-ball stage), or a small amount dropped into ice water forms a
soft ball that flattens when removed from water.
Remove from heat and, without stirring, add vanilla extract. Cool until 110
degrees F or pan is lukewarm and skin forms on mixture.
Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds its
shape 5 seconds after you stop stirring.
Stir in nuts. Spread evenly in lined pan.
Chill 6 hours or until firm.
Invert pan, peel off foil, invert fudge and cut in 1-inch