Chocolate Fudge

2 1/2 squares unsweetened chocolate
2 1/2 cups sugar
1/2 teaspoon salt
1 cup milk or light cream
2 tablespoons light corn syrup
2 1/2 tablespoons butter
1 teaspoon vanilla

Break the chocolate into small pieces and place in the sauce pan with the sugar, salt, milk, and corn syrup. Place over low heat and stir until the mixture begins to boil. Cook to 236 F (soft ball) stirring frequently to prevent scorching.
Remove from heat, add butter, cool to 110 F (lukewarm) without stirring. Add vanilla and beat. Makes about a 1 1/2 pounds. About enough for a nice snack.

Quite honestly, this recipe is difficult to make. It could well flop the first time through. Practice, I say. Make another pan - but don't waste food! Eat the first pan anyway. This is good advice.