| | Directions |
- Lightly grease 8" or 9" pan with margarine.
Cook in a heavy 3-quart saucepan:
- Combine the sugar, salt, milk, corn syrup, and cocoa, stirring frequently until sugar dissolves.
- Reduce heat and stir occasionally until mixture reaches soft ball stage. Remove from heat, add 3 tbsp. margarine and 1 tsp. vanilla. DO NOT STIR.
- Cool to lukewarm.
- Mixture may be cooled by setting pan in cold water.
- Beat fudge slowly until it holds its shape when dropped from spoon.
- Add 1 cup nuts.
- Quickly pour fudge into buttered pan. Refrigerate, covered, for 2 hours.
- Cut into 1" squares.
- Better if cooked on cool, sunny day.
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| Ingredients | | - |  | 3 cups sugar |
| - | | 1/2 teaspoon salt |
| - | | 1 cup whole milk |
| - | | 2 tablespoons light corn syrup |
| - | | 1/2 cup sifted, unsweetened cocoa powder |
| - | | 3 tablespoons margarine |
| - | | 1 teaspoon vanilla |
| - | | 1 cup chopped nuts |
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