Country Club Two Story Fudge

Source: Crumbled Cookies

First Story:
2 1/4 cupfuls granulated sugar
1 cupful milk
3 squares Baking Chocolate
1 tablespoonful light corn syrup
2 tablespoonfuls butter
1 teaspoonful vanilla
1/2 cupful chopped nutmeats.

Combine sugar, milk, the 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° F.). Remove from the fire; add butter and vanilla. Cool, undisturbed, to lukewarm (110° F.): Beat vigorously until fudge thickens and starts to lose its gloss; add nuts and quickly pour into a buttered 9 X 9 x 1 3/4 inch pan. Set aside to cool.

Second Story:
2 1/2 cupfuls granulated sugar
1/2 cupful (light cream 1/2 cupful milk
1/4 teaspoonful salt
1 tablespoonful light corn syrup
2 tablespoonfuls butter
1 teaspoonful vanilla
1/3 cupful chopped glazed cherries

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° F.). Remove from fire; add butter and vanilla. Cool, undisturbed, to lukewarm (110° F.). Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in glazed cherries, and pour over the dark fudge, smoothing the surface with a knife. Cut into squares while still warm. Yield: 4 dozen pieces.