This is my Dad's recipe. I suppose it must have been on a Karo bottle years and years ago, to get that name. My father made this fudge, sometimes twice a week, as long back as I can remember. Our family loved sweets. Dad cooked up variations of his own with this fudge. He never made fudge without walnuts, black walnuts, in it. Sometimes there would be mini-marshmallows in it, or he'd layer it with penuche fudge.
This is old-fashioned fudge. It takes time and work. Dad never had or used a candy thermometer. He'd drop a test of fudge into a small cup of cold water, and if it could be formed into a ball, the fudge was done. As I got older and learned to make it, that's what I did, too. I never had a candy thermometer until years after I left home.
Karo Fudge
2 squares semi-sweet chocolate
1/2 c cold milk
2 c sugar
1/3 scant c White Karo Syrup
2 T butter
1 tsp vanilla
1. Cook all ingredients except vanilla to the soft ball stage.
2. Remove from stove, add vanilla, and beat.
If you set the pan into a sink with a few inches of cold water in it, you can shorten the beating time. But you still must beat and beat until it begins to set. Then you must get it into a pan and scored quickly.
