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Chocolate Fudge

2 cups sugar

⅔ cup milk

I or 2 squares chocolate

1 teaspoon vanilla

⅛ teaspoon cream of tartar or

1 tablespoon butter

2 tablespoons corn sirup or glucose

Mix the sugar, milk, grated chocolate, cream of tartar or corn sirup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage, or 236° F. Remove from the stove, add the butter, but do not stir it in. When lukewarm, add the vanilla and beat until it creams; that is, until the shiny appearance disappears and the fudge holds its shape. Spread it in a buttered pan and when it hardens mark it into squares.