Recipe - Blue Ribbon Rye Bread

2 cup Sugar
6 ounce Evaporated milk
1 ds Salt
1 teaspoon Corn syrup
4 ounce Unsweetened chocolate
2 tablespoon Butter
1 teaspoon Vanilla
Walnuts

Butter sides of heavy 2 quart suacepan. In it combine
sugar, milk, chocolate,salt and corn syrup. Cook and
stir over medium heat until chocolate melts and sugar
dissolves. Cook to soft ball stage (234 F) Remove from
heat, add butter without stirring. Cool to
lukewarm(110F), add vanilla and beat vigorously until
fudge stiffens and loses it gloss. Quickly stir in
walnuts,push from pan(don't scrape sides) into
buttered shallow pan. Score while warm, cut when firm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini