Carnation Velvet Fudge

3 (1 ounce) squares unsweetened chocolate
2 cups granulated sugar
2 tablespoons corn syrup
1 cup Carnation milk (undiluted evaporated)
3 tablespoons butter
1 teaspoon vanilla extract

Place sugar into a 2-quart saucepan. Cut the chocolate over the sugar. Add corn syrup and milk. Place over medium heat, stirring until sugar dissolves and chocolate melts. Bring to boiling, cover and cook 2 minutes.

Uncover and cook, stirring occasionally, to 234 degrees F or until soft ball forms. Remove from heat. Add butter and let cool without stirring until mixture is 110 degrees F or pan is cool enough to hold in palm of hand.

Add vanilla extract and beat until thick and no longer glossy. Spread in buttered pan. When firm, cut in squares.

Makes 3/4 pound.

Nut Fudge:
Just before turning beaten candy into pan, add 3/4 to 1 cup nuts.

Coconut Fudge:
Just before turning beaten candy into pan, add 1/2 cup shredded coconut

Raisin Fudge Roll:
Add 1/2 cup raisins and 1/2 cup nuts. Form into a roll; chill and slice.