Nut Fudge(Unscrambled)

Directions

1. 1
   In a heavy 1 1/2-quart saucepan over low heat, stir together the sugar, cream, chocolate and syrup until sugar and chocolate are melted.
2. 2
   Continue cooking very slowly, stirring often until mixture reaches 238° on a candy thermometer, a half teaspoon dropped into cold water will form a soft ball that flattens on removal from water.
3. 3
   May take an hour.
4. 4
   Take off heat; add butter, but do not stir.
5. 5
   Cool.
6. 6
   Add vanilla and beat with a wooden spoon until it has lost almost all its gloss.
7. 7
   Takes considerable beating.
8. 8
   Stir in nuts; turn into buttered 8 x 8 x 2-inch cake pan.
9. 9
   Chill until firm.
10. 10
    Cut into squares and remove with a small metal spatula.
11. 11
    Arrange on plate.
12. 12
    Cover with cake dome or bowl. Leave at room temperature and the outside of fudge will dry a bit, but the inside will stay creamy for several days.