Nut Fudge(Unscrambled) - cooking recipe

Ingredients

2 c. sugar
3/4 c. light cream
2 sq. (2 oz.) unsweetened chocolate
2 Tbsp. light or dark corn syrup
2 Tbsp. butter
1 Tbsp. vanilla
1 c. walnuts, broken coarsely

Preparation

In a heavy 1 1/2-quart saucepan over low heat, stir together the sugar, cream, chocolate and syrup until sugar and chocolate are melted.
Continue cooking very slowly, stirring often until mixture reaches 238\u00b0 on a candy thermometer, a half teaspoon dropped into cold water will form a soft ball that flattens on removal from water.
May take an hour.
Take off heat; add butter, but do not stir.
Cool.
Add vanilla and beat with a wooden spoon until it has lost almost all its gloss.
Takes considerable beating.
Stir in nuts; turn into buttered 8 x 8 x 2-inch cake pan.
Chill until firm.
Cut into squares and remove with a small metal spatula.
Arrange on plate.
Cover with cake dome or bowl. Leave at room temperature and the outside of fudge will dry a bit, but the inside will stay creamy for several days.