2 cups sugar
6 oz. can evaporated milk
2 squares unsweetened chocolate (1 oz. each)
1 teaspoon light corn syrup
dash of salt
Butter the sides of a heavy 2 quart saucepan. Add all the ingredients above and cook over medium heat until sugar is dissolved. Cook to soft ball stage (236 degrees) then remove from heat. Add 2 tablespoons of butter, DO NOT STIR. Let cool to 110 degrees then add 1 teaspoon of vanilla and beat vigorously until fudge stiffens and loses its gloss. Stir in 1/2 cup of chopped nuts if desired (I usually use pecans). Spread into a buttered shallow pan and score while warm. Once it cools and is firm you can cut it.