Mix chocolate, sugar, cream of tartar, milk and water in saucepan; Place over low heat; Bring slowly to boiling point, stirring frequently.
Boil fudge gently-stir until soft ball forms in cold water or Candy Thermometer is 234 degrees Fahrenheit. REMOVE from heat.
Cool until lukewarm or until bottom of saucepan is warm but not hot.
Add vanilla; beat until it loses it's shiny appearance and is creamy.
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