Recipe: mccall’s fudge
3 cups granulated sugar
1 envelope Knox unflavored gelatine
1 cup milk
2 tablespoons light corn syrup
3 ounces unsweetened chocolate squares
1 1/4 cups butter or margarine
2 teaspoons vanilla extract
1 cup walnuts, coarsely chopped
Butter an 8-inch square pan.
In a 3 1/2-quart saucepan, mix sugar with dry gelatine. Add milk, corn syrup, chocolate and butter.
Cook over medium heat, stirring frequently, to 238 degrees F on candy thermometer, or until a little in cold water forms a soft ball that flattens when removed from water.
Remove from heat; pour into a large mixing bowl. Stir in vanilla extract. Cool 25 minutes.
Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool; then cut into squares.
Makes about 2 1/2 pounds.
For variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle.