madbaker | Bet you hadn't seen this one

This week's Resolution Recipe is from Curye on Brown Goo. It certainly fell into that category.

Gres þe bord of a potte. Nym sugur, milke of kyne, cacao unsugured, cyrip of corne and do þem togydre; seeth hem til it bigynne to thik, and cast þerin swete buttur. Set yt from þe fyre & let yt kele. Nym wallnuts and waische hem clene & smyte hem on pecys. Do hem and a god perty of planifolia þerin. And when it is dressit in dyshhes, cut hem into peeces & serue it forth.

Olde-Tyme-Fudge
2 cups sugar
3/4 cups milk
2 oz unsweetened chocolate, coarsely chopped
1 tsp corn syrup
2 Tbsp butter
1/2 cup coarsely chopped nuts (I used 1/3 cocoa nibs and 2/3 walnuts)
1 tsp vanilla

Butter the sides of a heavy 2-quart saucepan. In it combine sugar, milk, chocolate, and corn syrup. Cook and stir over medium heat until the sugar dissolves and the mixture comes to a boil. Cook to soft-ball stage (234 degrees) stirring only as necessary to prevent sticking. Immediately remove from heat and add butter but do not stir. Cool without stirring, to 110 degrees, about 35-40 minutes. Add nuts and vanilla. Beat vigorously until fudge becomes thick and just loses its gloss (about 7-10 minutes). Spread in a buttered 9x5x3 pan. Score into squares while warm and cut when firm.

What worked: It was tasty, not too-too sweet, and not at all grainy.

What didn't: It's been 25 years or more since I made fudge. This never set and stubbornly remained a brown gooey mass. As Sandra Boynton mentioned years ago, failed fudge makes a wonderful ice cream topping.

Will I make it again? I might, but we have ice cream topping to finish off first.
What I'm reading: Daniel Abraham, The Dragon's Path