Mix the sugar, milk, grated chocolate, cream of tartar or corn syrup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage, or 236 degrees. 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.

Chocolate Nut Fudge
3/4 cup Karo, Red Label
2 cups sugar
2-1/2 squares (ounces) cooking chocolate
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/4 cup chopped nut meats

Combine the ingredients (except nuts and vanilla) in the order given, and cook until the mixture forms a soft ball when tried in cold water, 238 degrees F.; cool until tepid, add vanilla and nuts and beat steadily until thick and creamy. Pour into a medium-sized oiled pan, and when almost cold, cut in squares.

Coffee Nut Fudge
1 tablespoon butter, sweet
2 cups sugar
1 cup strong coffee
1/2 cup chopped walnuts and pecans

Boil sugar, butter and coffee together in a pan, stirring constantly until the mixture reaches 240 degrees F. Remove from fire and stir until it begins to stiffen. Add the nuts and pour the whole mixture in an oiled or buttered (sweet butter) pan. Cut into squares before it hardens.

Peanut Fudge Recipe
1 1/2 cups sugar
1/4 cup milk
1/2 cup roasted peanuts
2 tablespoons butter
1 teaspoon vanilla extract

Put sugar, milk and butter together in a sauce pan. Place on fire and boil to 234 degrees F., stirring constantly. Let the mixture cool off, and add the flavoring. Beat until creamy. Put the mixture in a buttered pan. Sprinkle with the roasted peanuts, whole or chopped. When the fudge is entirely cold, cut in squares.