Old Fashioned Fudge

My Grandma Rose was well known for her fudge. Every Christmas she made batches and batches of fudge. Her recipe makes one 8 x 8 pan and she made at least 20-25 batches every Christmas. She made peanut clusters, double chocolates and pecan fingers. (snowball cookies) But her fudge is what everyone remembers. I haven't had a piece of fudge since she passed away almost 15 years ago. This year I decided to bring back her tradition of making fudge. I found her recipe and made a batch. The minute I took a bite I thought of my Grandma~ That's what Family Traditions and Holidays are all about~ Memories~

In a medium saucepan combine sugar, chocolate, corn syrup, butter, milk and salt.

Cook on low heat, stir until all is melted.

Cook on low heat, Do Not Stir.

Cook until a soft ball style.

Test for soft ball stage: Drop a spoonful of hot chocolate into a bowl of very cold water. In the water, use your fingers to gather the cooled chocolate into a ball. If it has reached soft-ball stage, the chocolate easily forms a ball while in the cold water but flattens once removed from the water. Temperature: 236-240 degrees on a candy thermometer.

When chocolate has reached soft-ball stage, remove from heat and let cool to luke warm. About 100 degrees.

Beat in vanilla extract.

Add nuts and beat until it loses it's gloss and starts to harden, or as my Grandma would say, Beat it until you think your arm is going to fall off:) Pour fudge into a buttered 8 x 8 inch pan. Chill. Cut into squares.