Ingredients
4 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 cup milk
3/4 cup cream
2 tbsp. light corn syrup
1/8 tsp. salt
3 tbsp. butter
1-1/2 tsp. vanilla
1 cup chopped walnuts or pecans

Directions
Prepare an 8-inch square pan by lining it with aluminum foil and coating the foil with a nonstick cooking spray. Alternately, you could lightly butter the foil.

Place the chocolate, sugar, milk, cream, corn syrup and salt in a saucepan. Stir over medium-low heat with a wooden spoon until the chocolate melts and the mixture boils.

Continue to cook without stirring until the mixture reaches the soft-ball stage, or 236 degrees F. as measured on a candy thermometer.

Remove from heat and add the butter but do not stir. Allow the mixture to cool to about 110 degrees F. then stir in the vanilla and nuts. Beat vigorously with a wooden spoon or in a stand mixer until the mixture becomes thick and loses its shine.

Pour the fudge into the prepared pan and spread evenly. Allow the fudge to set for 1 to 2 hours or until firm before cutting into squares. Store fudge in an airtight container for up to one week. Makes about 16 squares.