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1
Line a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan.
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2
Butter the foil; set pan aside.
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3
Butter the sides of a heavy 2-quart saucepan.
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4
In the saucepan combine sugar, milk, chocolate and corn syrup.
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5
Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar.
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6
This should take about 5 minutes.
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7
Avoid splashing mixture on sides of pan.
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8
Carefully clip candy thermometer to side of pan.
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9
Cook over medium-low heat, stirring frequently, until thermometer registers 234u00b0 (soft ball stage).
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10
Mixture should boil at moderate, steady rate over entire surface.
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11
Reaching soft ball stage should take 20 to 25 minutes.
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12
Remove saucepan from heat.
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13
Add the 2 tablespoons butter or margarine and vanilla, but do not stir.
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14
Cool, without stirring, to lukewarm (110u00b0).
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15
This should take about 55 minutes. Remove the candy thermometer from the saucepan.
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16
Beat vigorously with the wooden spoon until fudge becomes very thick and just starts to lose its gloss.
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17
This should take about 7 minutes total. Quickly turn fudge into prepared pan.
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18
While fudge is warm, score it into 1-inch squares.
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19
When candy is firm, use foil to lift it out of pan, cut candy into squares.
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20
(Or, to make molded shapes, lightly oil small individual candy molds or sheet candy molds. Working quickly, press fudge into molds, then unmold, using wooden picks to loosen corners.
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21
Allow molded fudge to set on waxed paper until firm.)
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22
Store tightly covered.
