Grandma’s Fudge

4 cups white sugar

¼ cup brown sugar

¼ cup dark Karo

1 cup whole milk

½ cup butter

2 squares bitter chocolate

Combine all ingredients and cook in a heavy bottomed pan, stirring occasionally with a wooden spoon.  Bring to a mild boil.  Wash down sides of pan to remove sugar.  Cook until candy has reached soft ball.  Pour onto a cold marble slab.  When it quits moving, stir with a pastry cutter until creamy brown.  Then knead fudge to soften it.  If it is a little hard and crumbly, add a little milk and knead it in.

(To make penuche use all brown sugar and leave out the chocolate.  To make fondant, make as directed but leave out the chocolate.  Experiment with fun flavors like rum extract and a little nutmeg for eggnog, or strawberry and a little red food coloring, etc.)