Combine milk and chocolate in a medium sized heavy saucepan,
Cook over low heat until chocolate is melted.
Add sugar, corn syrup and salt.
Cook stirring constantly to boiling.
Cook without stirring to 234°F on a candy thermometer, (this is when teaspoonful of syrup will form a soft ball when dropped into cold water.)
Remove from heat at once.
Add vanilla and butter or margarine, but do not stir in.
Cool mixture into pan to 110°F, or until lukewarm,
beat with wooden spoon until the mixture thickens and begins to lose its gloss (this will take about 15 minutes)
spread in a buttered 8X8X2” pan.
Let stand until set and cool; cut into squares.
Makes about 2 pounds of Old Fashioned Chocolate Fudge
