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2 c. sugar
1/3 c. cocoa (Hershey's unsweetened)
1/2 c. half & half
1/4 c. brandy
2 tbsp. corn syrup
1/4 c. butter
3/4 c. black walnuts

Combine sugar, cocoa, half & half, brandy, and corn syrup in 3-quart pan. Bring to boil over moderate heat, stir to dissolve sugar. Stop stirring when full boil. Cook to 234 degrees, soft ball. Remove from heat. Add butter and let cool undisturbed until lukewarm. Add walnuts and beat until fudge loses its gloss. Put in nuts towards end of stirring. Put into buttered 8 1/4 x 4 1/2 x 2 5/8 inch pan or any shape desired.
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