Reliance Fudge

One of the first “tricky” recipes I learned. Unlike its name, this recipe is not at all reliable. It’s not easy to get a creamy texture, especially if you make it when the weather is the least bit humid. Most of the time it comes out sugary, but the flavor is still good.

2 squares baking chocolate

3/4 cup milk

2 T. butter

1 T. white Karo syrup

2 cups sugar

Heat milk, chocolate, butter and syrup until mixture starts to thicken. Add sugar until dissolved. Boil slowly until a soft ball forms in cold water.

Cool in refrigerator, 15 minutes. Beat with electric mixture until shiny gloss disappears, add vanilla and nuts. Pour in buttered pan.