Mary Moore’s Perfection Chocolate Fudge
1 cup granulated sugar
1 cup brown sugar
2 Tablespoons good quality cocoa
1/8 teaspoon salt
1 cup whole milk
2 Tablespoons butter
1 Tablespoon corn syrup
1 teaspoon vanilla
Mix together sugar, cocoa and salt.
When well blended, add milk, butter and corn syrup.
Bring to boiling point and let boil gently, while stirring slowly,
until it will form a soft ball when tried in cold water,
(or until it reaches 234 - 236 degrees F – no higher).
Remove from heat, add vanilla, then cool for 3-minutes.
Beat until mixture begins to show ridges, when spoon is drawn through it,
which hold their shape. Pour into buttered pan.
Note: If adding chopped nuts, coconut or puffed cereals, or raisins or
dates, they should be stirred in just before candy begins to show ridges
during final beating period.
Source: Mary Moore cooking column Leader-Post newspaper, Nov 20, 1959.