2 cups sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
1/2 cup sifted unsweetened cocoa
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts or pecans (optional)
1 cup milk
2 tablespoons light corn syrup.
Lightly butter an 8 x 8 x 2-inch pan. In heavy 3-quart saucepan, combine sugar, salt, cocoa, milk and corn syrup. Cook, stirring, over medium heat until sugar dissolves. Continue to cook, stirring occasionally, to 224 degrees F. on candy thermometer, or until a little dropped in cold water forms a soft ball. Remove from heat. Add butter, but do not stir. Let cool to 110 degrees F. on candy thermometer, or until outside of pan feels lukewarm. Add vanilla. With wooden spoon, beat fudge until it becomes creamy and no longer glossy. Quickly stir in nuts. Turn evenly into prepared pan. Refrigerate, covered, until firm, about 2 hours. With sharp knife, cut into squares.
NOTE:
3 squares unsweetened chocolate may be substituted for cocoa. 1/2 cup evaporated milk plus 1/2 cup water may be substituted for the 1 cup milk.