2 cups granulated sugar
1/2 cup milk
2 tablespoons butter
6 ounces semisweet chocolate, grated or chopped

Put sugar into a saucepan, and mix it with the milk to form a thick paste. Add butter, and stir in chocolate. Put pan over low heat and cook, stirring constantly. Do not let the contents of the saucepan come to a boil until the sugar has dissolved and the chocolate has melted.

Clip a candy thermometer to the side of the saucepan. Increase the heat slightly and let the mixture boil for about 5 minutes, or until it reaches the soft-ball stage on the candy thermometer.

Remove fudge from the heat, beat it until it is thick, and pour it into a buttered 8-inch square pan. Cut fudge into 1-inch squares before it has time to get cold.