Chocolate Fudge

Ingredients

2 1/4 cups sugar
1 cup Roberts Half and Half
3 squares (1 ounce each) unsweetened chocolate
1 tablespoon light corn syrup
2 tablespoons Roberts Butter
1 teaspoon vanilla extract
2/3 cup chopped walnuts

Preparation

Combine sugar, half and half, chocolate and corn syrup. Cook to soft ball stage (236°), stirring often. Remove from heat; add butter and vanilla extract. Cool to 110°; beat until candy loses its gloss. Stir in walnuts. Pour mixture into a buttered 9 x 9 x 2 inch baking pan. Chill; cut into squares.

Recipe Contributed By: Don L. Snyder Omaha, Nebraska

Yield: 1 1/2 pounds