Old-Fashioned Chocolate-Walnut Fudge

Ingredients

• 2 cups granulated sugar
• 1 cup heavy cream
• 1/2 cup butter (not a spread)
• 2 ounces unsweetened chocolate, chopped
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, chopped

Instructions

1. Line a 9 x 5 inch loaf pan with aluminum foil; grease foil.
2. Stir sugar, cream, butter, chocolate and corn syrup in a heavy 3 quart saucepan over medium heat until butter and chocolate melt and sugar dissolves. Increase heat and bring to a boil. Without stirring, boil vigorously 5 minutes or until candy thermometer registers 234 degrees F to 240 degrees F (soft-ball stage), or a small amount dropped into ice water forms a soft ball that flattens when removed from water.
3. Remove from heat and, without stirring, add vanilla extract.
4. Cool until 110 degrees F or pan is lukewarm and skin forms on mixture.
5. Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds its shape 5 seconds after you stop stirring.
6. Stir in nuts.
7. Spread evenly in lined pan.
8. Chill for 6 hours or until firm.
9. Invert pan, peel off foil, invert fudge and cut in 1 inch squares.