Chocolate Fudge

1. 1

   Butter an 8 x 8 x 2 inch pan. In a 3 1/2 quart saucepan, mix sugar with dry gelatin. Add milk, corn syrup, chocolate and butter. Cook over medium heat, stirring frequently, to 238 F. on candy

2. 2

   thermometer, or until a little in cold water forms a soft ball. Remove from heat; pour into mixing bowl. Stir in vanilla. Cool for 30 minutes. Beat with wooden spoon until thickens. Stir in walnuts. Spread into prepared pan. Let cool, then cut into squares. Makes 2 1/2 pounds.

* Per serving · 4 servings · Values may vary.

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