COUNTRY CLUB TWO-STORY FUDGE

FOR THE FIRST STORY:
2 1/2 cups granulated sugar
1 cup milk
3 squares (1 ounce each) Hershey's Baking Chocolate
1 tablespoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped nutmeats

FOR THE SECOND STORY:
2 1/2 cups granulated sugar
1/2 cup light cream
1/2 cup milk
1/4 teaspoon salt
1 tablespoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/3 cup chopped glace cherries

TO MAKE THE FIRST STORY:
Combine sugar, milk, Baking Chocolate broken into small pieces, and the corn syrup in a heavy saucepan (3-quart). Place over medium heat and stir gently till Baking Chocolate is melted, then cook with very little stirring to soft-ball stage (234 degrees F). Remove from the fire; add butter and vanilla. Cool, undisturbed, to lukewarm (110 degrees F.).

Beat vigorously until fudge thickens and starts to lose its gloss; add nuts and quickly pour into a buttered (9x9x1 3/4-inch) pan. Set aside to cool.

TO MAKE THE SECOND STORY:
Butter sides of a heavy saucepan (2-quart). In it combine sugar, cream, milk, salt and corn syrup. Place over medium heat, and stir until sugar is dissolved, then cook to soft-ball stage (236 degrees F). Remove from fire; add butter and vanilla. Cool, undisturbed, to lukewarm (110 degrees F).

Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in glace cherries, and pour over the dark fudge, smoothing the surface with a knife. Cut into squares while still warm.

Makes 4 dozen pieces
Source: Hershey's, early 1940's