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1
In a heavy saucepan mix together the sugar, chocolate, and milk.
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2
Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved.
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3
Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously.
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4
Stir no more.
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5
Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F.
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6
Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches.
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7
When the fudge reaches 232 F, pour it into the readied platter - do not scrape the pan, but let it drip out.
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8
Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath.
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9
Add vanilla.
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10
Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes.
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11
You will see a steady change from dark to light color, from glossy to dull, from liquid to solid.
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12
When the fudge begins to get dull, add the nuts and mix in thoroughly.
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13
Put fudge into the large buttered pan and press into shape with the flat of your palms.
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14
Cut into squares; store in airtight container if there's any left.
