Chocolate Fudge

  • 2 cups sugar
  • 1 cup milk
  • 2 tbsp. butter
  • 1 tsp. vanilla extract
  • 1 tbsp. corn syrup
  • 4 tbsp. cocoa or 2 squares chocolate
  • 1/8 tsp. salt

Place sugar, syrup, milk and chocolate over a med-low to medium fire, and stir occasionally to prevent burning; boil about 30 minutes, or until a few drops of sauce poured into cold water forms a soft ball that will hold together when rolled between the fingers (234°F). Add salt, butter and vanilla. Let cool until it may be dented with the fingers, then beat well until thick and creamy. Pour into a buttered pan and mark in squares. Avoid the temptation to add nuts - these are unpopular in some Enchelmayer households.

– Paul Enchelmayer