In a small saucepan heat warm the milk and chocolate over low heat until chocolate is melted.
Add the corn syrup, sugar, and salt and continue cooking stirring constantly until the mixture comes to a boil, about
Once boiling stop stirring and continue cooking until the mixture reached 234 degrees Fahrenheit, you will need to use a candy thermometer, about 12 minutes.
Remove from heat and add the butter and vanilla. DO NOT STIR.
Leave the candy thermometer in the pan and when cooled to 110 degrees, about 40-45 minutes,
Use a hand mixer on low, beat for about 2-3 minutes until the fudge begins to lose it's glossy appearance. Alternately you can use a wooden spoon to beat in the vanilla and butter for about 15 minutes.
Pour the fudge into a foiled lined or buttered dish and let cool until hardened.