2 ounces unsweetened chocolate 2/3 cup evaporated milk 2 cups sugar dash of salt 1 tsp light Karo syrup (optional) 2 Tbs butter 1 tsp vanilla
Combine chocolate, milk, sugar, salt and Karo syrup; cook over medium heat, stirring constantly until mixture comes to a rolling boil. Then cook over low heat until candy thermometer reads 236 degrees, or until mixture forms a soft ball when rolled in cold water, (about 30 minutes). Take off heat; add butter and vanilla. Place the pan in cold water in the sink. Beat until fudge is fairly thick and creamy. Pour into a buttered 8" square pan and cool. While it is still warm, cut into 1" squares. Do not refrigerate. If you are not planning to eat it soon, this fudge can be frozen.
"Devon Country Fare" was published by the Devon Country Fair Committee in 1983 for the benefit of the Bryn Mawr Hospital. Recipe submitted by Robert A. Ziesing of St Davids, PA