2 (1 ounce) squares unsweetened chocolate, grated
3/4 cup reconstituted dry or evaporated goat's milk
2 cups granulated sugar
1 teaspoon light corn syrup
1 teaspoon vanilla extract
2 tablespoons butter or margarine, frozen
1/2 cup chopped nuts (optional)
Put all ingredients except vanilla extract, butter and nuts into a 6-quart saucepan. Grease an 8-inch square pan. Put 1/2 inch water into kitchen sink.
Dissolve sugar, stirring constantly with wooden spoon over low heat until sugar is dissolved. Gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with pastry brush dipped in hot water, using as little water as possible. Reduce heat while retaining the boil. Stir no more than necessary.
Test in ice-cold water when mixture thicken and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it and should be slightly chewy. Temperatures are very approximately so watch the bubbles and the thickening of the mixture. On the average, the temperature should be 234 degrees F to 240 degrees F.
Remove saucepan from heat and place it in the sink. Add, without stirring, frozen butter and vanilla extract, then allow to cool.
Stir when lukewarm and "skin" forms on top (110 degrees F). Stir fudge thoroughly but vigorously by hand, with electric mixer, or in food processor. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become lighter in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped.
Add nuts before fudge totally candies. Pour, score and store when cool in airtight container in refrigerator or at room temperature.
Yields 1 pound. The recipe is easily doubled and can be frozen.