1 c. cream
2 c. white granulated sugar
1/2 tbsp. flour
2 1/2 tbsp. white syrup
3 tbsp. cocoa
1 tbsp. vanilla extract
1 tbsp. butter or stick butter

Use a large cast iron skillet to get best results. Granny said to never attempt to make candy on a rainy day, and Granny was always right.

In a large iron skillet, mix sugar, cocoa, and flour until mixture is well blended. Mix in the cream and syrup and bring mixture to a full boil. Reduce heat, stirring constantly and cook until a drop of mixture in a saucer of cold water forms a soft ball. Remove from heat and drop in butter and vanilla. (Do not mix butter and vanilla at this time.)

When fudge reaches 110 degrees, or when you can comfortably hold your hand to the sides of the skillet, beat the mixture with a wooden spoon until it starts to set up and looses its glossy glaze. Pour into a buttered plate and cut into small squares when fudge is hard.