Samilson Double Fudge - cooking recipe

Ingredients

6 sq. unsweetened chocolate
6 c. sugar
6 Tbsp. corn syrup (light)
2 c. evaporated milk
3 oz. butter
1 Tbsp. vanilla
1/8 tsp. salt

Preparation

Mix sugar and milk thoroughly with spoon in large saucepan (3-quart or larger).
Add salt, corn syrup and chocolate.
Stir carefully.
Butter inside rim of pot to prevent overflow when cooking.
Cook slowly on top of stove until soft ball stage, about 230\u00b0 on candy thermometer, while stirring occasionally. Remove from stove, add butter and vanilla.
Cool to 160\u00b0, then beat in pot with mixer.
Add a few drops of milk if mixture becomes too thick to pour.
Beat extremely well.
Pour into buttered 9 x 9-inch pan.
Cut when just about cool.