Categories: Candies, Chocolate, Christmas 
      Yield: 6 servings 
  
      4 c  Sugar 
      3    Squares dark baking 
           -chocolate 
  1 1/3 c  Milk 
      2 tb Butter, plus extra for 
           -greasing platters 
      1 c  Chopped nuts 
  1 1/3 ts Vanilla 
  
  In a heavy saucepan mix together the sugar, chocolate, and milk. Place the 
  pan over high heat and stir constantly until the choclate is melted and the 
  sugar is dissolved. Bring to a full boil, and lower the heat so the candy 
  continues to boil gently, not vigorously. Stir no more. Put a candy 
  thermometer into the center of the mixture and cook until the temperature 
  reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and 
  a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it 
  into the readied platter - do not scrape the pan, but let it drip out. Dot 
  with 2 tablespoons butter and let the mixture cool until the platter feels 
  cool underneath. Add vanilla. Take a large slotted spoon and start to stir 
  the liquidy mixture - it will take about 15 or 20 minutes. You will see a 
  steady change from dark to light color, from glossy to dull, from liquid to 
  solid. When the fudge begins to get dull, add the nuts and mix in 
  thoroughly. Put fudge into the large buttered pan and press into shape with 
  the flat of your palms. Cut into squares; store in airtight container if 
  there's any left. 
   
  From: Steve Herrick Source: [Yankee Magazine - June 1981]