Fudge

My across-the-street neighbor gave me this recipe probably 20 years ago.  It is the best fudge anywhere.

Line a 9x13 pan with parchment paper and set aside.

In a large, heavy saucepan bring to boil over moderate heat:

4 C sugar
2 T corn syrup
1/4 tsp cream of tartar
1 12 oz can milk or 3/4 C milk and 3/4 C cream

Cook while stirring to a roiling boil.  Continue stirring and cook about four minutes (it takes a little longer if you use cream and milk) at a rolling boil to the soft ball stage.

In a heatproof bowl (I use my KitchenAid) have 1 1/2 squares butter (no substitutes) and 1 1/2 lb good chocolate (I use 1/2 lb dark) broken into small pieces.  Pour boiling candy mixture over this until it melts, gently stir to combine.  When smooth, add 1 tsp vanilla and 1 - 2 c chopped nuts, optional.  Bowl will be hot so carefully pour fudge into prepared pan smoothing out with a spatula.  Cover and cool.  Should be refrigerated several hours before cutting.

Makes 4 lbs, 5 lbs with nuts.

Optional changes include using 2 tsp mint extract.  Sprinkle chopped candy cane on top.  We've also made orange and raspberry.