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  • 2 cups sugar
  • 3/4 cup top milk or thin cream
  • 2 tablespoons corn syrup (Lyles Golden Syrup)
  • 1/8 teaspoon salt
  • 2 squares (2ozs) chocolate or 4 tablespoons cocoa
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Cook all but the butter and the vanilla to 234 F (soft ball stage - about 17 minutes until drops of the hot liquid turn to balls when dripped into a glass of cold water). Stir gently until the chocolate is melted, and afterwards occasionally so the fudge won't burn. Remove from heat, add butter, but don't stir. Let stand until lukewarm and add the vanilla. Beat with a wooden spoon until the fudge is no longer glossy and is thick and creamy. Pour into a slightly buttered pan about 8" X 14" Variations: Sour Cream Fudge Use sour cream in place of milk and butter. Nut Fudge Before pouring into pan, add 1/2 to 1 cup broken nuts. Penuche Use light brown sugar in place of the white sugar. Omit the chocolate Cook to 240 F.

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