This is a great recipe. Kay Hillje
4 c. sugar
1 c. whole milk
3 –1oz squares of unsweetened chocolate
¼ t. salt
¼ c. light Karo® syrup
¼ c. unsalted butter
1 t. vanilla
1-1 ½ c. coarsely chopped nuts
In a large heavy saucepan, heat sugar, milk, chocolate, salt, and syrup over medium heat with a candy thermometer. Stirring constantly until sugar dissolves. Continue cooking, uncovered, stirring occasionally until thermometer reaches 236º-238º or until mixture forms a soft ball in cold water. Remove from heat and drop in butter. Cool without stirring until mixture reaches 150º. Add vanilla and beat fudge until thickens and begins to lose gloss. Add nuts. Pour into buttered 11x7.5x1.5 inch glass casserole. Let cool and harden. Cut into squares before it gets too hard. Place in airtight container. Better flavor the next day. Makes about 2 lbs.