Old Time Fudge

2 c. sugar
3/4 c. heavy cream*
2 sq. (oz.) unsweetened chocolate, coarsely chopped
1 tsp. light corn syrup
2 tbsp. butter
1/2 c. coarsely chopped nuts
1 tsp. vanilla

Butter sides of a heavy 2 quart saucepan. In it combine sugar, milk, chocolate and corn syrup. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Continue cooking to 234 degrees (softball stage), stirring only as necessary to prevent sticking (mixture should boil gently over surface). Immediately remove from heat; add butter but Do Not stir. Cool, without stirring, to 110 degrees or lukewarm (should take 35-40 minutes). Add nuts and vanilla. Beat vigorously until fudge becomes thick and just loses its gloss (should take 7-10 minutes). Immediately spread in a buttered 9 x 5 x 3 inch loaf pan. Score into squares while warm; cut when firm. Makes 1-1/4 pounds. *For a lighter consistency use milk instead of heavy cream.