Chocolate Fudge

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   ["1. In 3 quart sauce pan heat sugar, milk, corn syrup, and chocolate to boiling over medium heat, stirring constantly. Wash crystals from pan side with damp pastry brush", "", "2.Set candy thermometer in place and continue cooking mixture, stirring occasionally, until temperature reaches 238 F", "", "3. Remove pan from heat; add butter and vanilla cold, without stirring, to 110 F, or until outside of saucepan feels lukewarm.", "", "4. Meanwhile, butter 8"" by 8"" pan. With spoon beat until mixture becomes thick and mixture begins to lose it's gloss.", "", "5.Quickly stir in chopped walnuts until evenly mixed. Pour into pan (Don't scrape sauce pan on sides, mixture may be too sugary.)", "", "6.Cool chocolate fudge in pan; when the fudge has cooled completely, cut into small even sized squares with a sharp knife."]

* Per serving · 4 servings · Values may vary.

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