Chocolate Fudge (Betty Crocker)


2 c. sugar

2/3 c. milk (can use evaporated for richer fudge)

1/3 c. cocoa

2 T. corn syrup

1/4 t. salt


2 T. butter

1 t. vanilla

1/2 c. chopped nuts (optional)


Combine first set of ingredients in a saucepan.  Cook over medium heat, stirring, until sugar is dissolved.  Continue cooking, stirring occasionally until mixture is at the soft ball stage (234 degrees on candy thermometer.)  Remove from heat & stir in butter. Cool mixture to 120 degrees (bottom of pan is lukewarm), without stirring. Add vanilla and beat until it begins to thicken and is no longer glossy (starts to look dull.) Add nuts and pour into greased pan.  Cool until firm and cut into squares.