Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted.
Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.
Cook, without stirring to 234F on a candy thermometer.
(A teaspoonful of syrup will form a soft ball when dropped into cold water.
) Remove from heat at once.
Add vanilla and butter or margarine, but do not stir in.
Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss.
(This will take about 15 minutes.
Spread in a buttered 8x8x2" pan.
Let stand until set and cool; cut into squares.
Makes about 2 pounds.
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This recipe is very low-sodium with 86.58mg per serving and low-cholesterol with 3.08mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Corn, Natural Sweeteners allergies.