Chocolate Fudge(Glenda Lindstrom, Dublin, Va) - cooking recipe

Ingredients

1 1/2 c. half and half
4 sq. unsweetened chocolate
3 Tbsp. light corn syrup
3 Tbsp. real butter
1 1/2 c. nuts
4 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla

Preparation

Warm cream and chocolate until chocolate is melted, then add sugar, corn syrup and salt.
Stir until sugar is dissolved.
Put lid on for a minute or two (this is to melt any sugar crystals that might have formed on side of pan).
Cook to 240\u00b0 on candy thermometer at low altitudes*.
Remove from heat and pour on greased marble or formica slab.
Put butter and vanilla in the center.
Cook until candy is lukewarm in the center.
Knead with a spatula (or a wide putty knife kept for this purpose) until it loses its gloss.
Quickly add the nuts, then press into a buttered pan.
Cut into squares after the candy has cooled.