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Chocolate Fudge

2 oz (60g) unsweetened chocolate broken into pieces or 4 tbsp cocoa
2 cups (400g) sugar
2 tbsp light corn syrup
2 tsp vanilla
2 tbsp butter, cut in small pieces
3/4 cup (1 3/4dL) milk

Oil jelly roll or 8x8 inch pan (I always used square pan). Put
chocolate, sugar, milk, and corn syrup in 3 qt heavy pan, stir to
blend. Put over low heat and bring to boil, stirring slowly.
Cover and let boil 2-3min. Uncover and wash down sides with pastry
brush dipped in cold water (gets rid of sugar crystals). Continue
to boil without stirring until syrup reaches soft-ball stage (234F).
Remove from heat, drop in butter without stirring. Set pan on
cooling surface or rack. Do not stir until lukewarm (110F), then
add the vanilla and beat without stopping until mixture loses gloss
and thickens. pour into oiled pan and mark into squares. When
firm cut into pieces and store airtight.

Variations: Use 3/4 cup + 2 tbsp sour cream instead of butter and milk.

Add 1 cup chopped nuts before turning out of pan

Add 1 1/2 cup small marshmallows before turning out of pan


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