Fannie Farmer Fudge
Source: Fannie Farmer Merritt Boston Cooking School Cook Book 1951

2 cup sugar
3/4 cup top milk or thin cream
2 tbsp corn syrup ( lyles golden syrup )
1/8 tsp salt
2 squares chocolate or 4 tbsp cocoa
2 tbsp butter
1 tsp vanilla

Cook all but the butter and the vanilla to soft ball state (about 17 minutes until drops of the hot liquid turn to balls when dripped into a glass of cold water ) Stir gently until the chocolate is melted, and afterwards occasionally so the fudge won't burn. Remove from the heat, add butter, but don't stir. Let stand until lukewarm and add the vanilla. Beat with a wooden spoon until the fudge is no longer glassy and is thick and creamy. Pour into a slightly buttered pan about 8 by 14 inches.

Sour Cream Fudge: Use sour cream in place of milk and butter.

Nut Fudge: Before pouring into pan, add 1/2 to 1 cup broken nuts.

Penuche: Use light brown sugar in place of white sugar. Omit the chocolate. Cook to 240 degrees F.