1930'S Old Time Fudge(In The Days Before Marshmallow Creme.)

1. 1

   Line a 9 x 5 x 3 inch pan with foil, butter it.

2. 2

   Butter sides of heavy 2 quart saucepan.

3. 3

   In the saucepan, mix sugar, milk, chocolate, corn syrup

4. 4

   Cook and stir over medium high heat until mixture boils.

5. 5

   Reduce heat to medium low and boil at moderate, steady rate.

6. 6

   Stir frequently until soft ball stage (234 degrees) about 20 to 25 minutes.

7. 7

   Remove from heat, add butter and vanilla, but do not stir.

8. 8

   Cook without stirring to 110 degrees (about 55 minutes). Beat mixture vigorously with wooden spoon until fudge begins to thicken.

9. 9

   Add nuts, continue beating until fudge becomes very thick and starts to loose gloss-about 10 minutes. Quickly spread fudge into prepared pan.

10. 10

    Score into squares while warm, when fudge is firm, use foil to lift out of pan.

11. 11

    Cut in squares, top each with a walnut half.

* Per serving · 4 servings · Values may vary.

No additional tips available.