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1
Line 9-inch square pan with foil, with ends of wrap extending over sides; spray with cooking spray.
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2
Chop 1/2 cup walnuts, set aside remaining whole walnuts for garnish.
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3
Line 9-inch square pan with foil or parchment, with ends of foil extending over sides; spray with cooking spray.
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4
Combine chocolate and milk in heavy large saucepan on low heat, stirring until chocolate melts.
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5
Add sugar and corn syrup; increase heat to medium.
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6
Bring mixture to a boil, stirring constantly.
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7
Boil, without stirring, until candy thermometer reaches 238 degrees F or soft-ball stage (when 1/2 tsp.
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8
syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 min.
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9
Add butter to large bowl; slowly add hot sugar mixture.
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10
Add vanilla and beat with mixer until it starts to lighten; add chopped walnuts.
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11
Continue beating on low until fudge loses its gloss and thickens, 6 to 8 min.
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12
Pour into prepared pan; smooth top.
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13
Let cool 2 hours.
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14
Use foil handles to remove fudge from pan.
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15
Cut fudge into 30 pieces; garnish each piece with whole walnut.
