Samilson Double Fudge

Directions

1. 1
   Mix sugar and milk thoroughly with spoon in large saucepan (3-quart or larger).
2. 2
   Add salt, corn syrup and chocolate.
3. 3
   Stir carefully.
4. 4
   Butter inside rim of pot to prevent overflow when cooking.
5. 5
   Cook slowly on top of stove until soft ball stage, about 230° on candy thermometer, while stirring occasionally. Remove from stove, add butter and vanilla.
6. 6
   Cool to 160°, then beat in pot with mixer.
7. 7
   Add a few drops of milk if mixture becomes too thick to pour.
8. 8
   Beat extremely well.
9. 9
   Pour into buttered 9 x 9-inch pan.
10. 10
    Cut when just about cool.