MIX THE SUGAR, HALF AND HALF, CHOCOLATE AND
CORN SYRUP TOGETHER OVER MEDIUM HEAT, STIRRING CONSTANTLY.
USING A CANDY THERMOMETER, COOK TO 236o
REMOVE FROM HEAT.
DO NOT STIR!
DROP IN BUTTER AND VANILLA WITHOUT STIRRING.
COOL UNTIL THERMOMETER READS 110o
BEAT UNTIL FUDGE TURNS NON-SHINY.
A SMALL AMOUNT SHOULD MOUND ON A SPOON
POUR INTO PAN AND CUT INTO SQUARES.
