My mother used to make this fudge during the holidays. It is labor intensive as you have to beat it (by hand - a mixer does not work!) for quite a long time, but the finished product is the best fudge I've ever had!!! Sadly, I never bought a candy thermometer, so it has been MANY years since I've had this. Cook time in this recipe is approximate .....
1Grease a 9"X9" glass baking pan with butter. Set aside.
2Combine sugar, corn syrup, milk and chocolate (or cocoa) in a heavy saucepan. Mix well. Cook over medium-high heat until mixture reaches 234 degrees F. (soft ball stage) on a candy thermometer - STIRRING CONSTANTLY. Remove from heat.
3Add butter, salt and vanilla. DO NOT STIR!
4When cool enough to hold hand on bottom of pan, add baking powder and begin beating with a wooden spoon.
5When mixture starts to thicken add nuts if desired. Continue beating until mixture looses its gloss and holds its shape when dropped from a spoon onto waxed paper.
6Quickly transfer to a heavily greased glass baking pan and spread evenly. Let cool for at least one hour before cutting into squares.