Instructions: Melt chocolate in milk. Add sugar and corn syrup; cook slowly, stirring constantly until sugar dissolves. Cook gently to softball stage(234 degrees), stirring frequently. Remove from heat; add butter and cool at room temperature until lukewarm(110 degrees) without stirring. Add vanilla; beat vigorously until fudge becomes very thick and loses its gloss. Quickly spread in butter pan. When firm, cut into squares.

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