Oh boy, I am famous for this tempting candy. I got this recipe out of this million-year-old recipe book a decade or two ago. As you know, fudge is temperamental to make, so here are my tips:

• Pay close attention to the temperature of the mixture while boiling and don't let it get past 236ºF
• Let the fudge mixture cool slightly after you remove it from boiling.
• Stir/beat the mixture until it slightly thickens and loses its gloss.

Ingredients

3/4 cup milk
2 squares of chocolate --OR-- 4-6 tablespoons cocoa + 2 tablespoons butter
    {I always use cocoa + butter - it's easier to adjust the chocolaty-ness}
2 cups sugar
1/4 teaspoon salt
1 tablespoon corn syrup
2 tablespoons butter
1 teaspoon vanilla

Combine first 5 ingredients in a saucepan. Place over low heat and cook, stirring constantly until sugar dissolves and mixture is well blended.

Increase heat and bring to a boiling point and boil gently WITHOUT STIRRING until softball stage (my personal range is 234-236°F), then remove from heat.

Add butter, cool for around 10 minutes. Add vanilla; beat until it thickens slightly and starts to lose its gloss. Pour immediately into greased pan. Cool and cut.

GOOD LUCK!