1/2 cup milk or cream
2 cups sugar
1/4 cup light corn syrup
1/4 cup butter
2 squares (2 ounces) unsweetened chocolate
2 teaspoons vanilla extract
1/4 teaspoon salt
1. Butter baking sheets; set aside. Set out a candy thermometer.
2. Put milk or cream, sugar, corn syrup, and butter into a heavy 2-quart saucepan. Stirring frequently over medium heat, bring mixture to boiling. Add chocolate, stirring constantly until chocolate is melted. Set candy thermometer in place. Cook until mixture reaches 232-degrees (soft ball stage - forms a soft ball in very cold water and flattens when taken from water; remove from heat while testing).
3. Remove from heat. Stir in vanilla extract and salt. Set aside to cool to 110-degrees or until just cool enough to hold on the palm of your hand. Do not stir.
4. When cooled, beat vigourously until mixture begins to lose its gloss. Quickly drop by teaspoonfuls onto the baking sheets; do not scrape the bottom and sides.
A legacy of sweet goodness the whole crowd enjoys! One of grandmother's recipes, Elizabeth occasionally varies her Drop Fudge by adding nuts.