2 cups sugar
1/3 cup cocoa
pinch of salt
2/3 cup milk
2 tbsp. light corn syrup (Karo)
1/4 cup (1/2 stick) butter
1/4 tsp. peppermint extract

Combine first 5 ingredients in a heavy 3-quart saucepan; bring mixture to a boil over medium heat, stirring constantly. Cover and boil 3 minutes. Remove lid; cook until mixture reaches soft ball stage (234°F on candy thermometer). Remove from heat; cool 10 minutes.

Add butter and 1/4 teaspoon peppermint extract; beat until mixture thickens and begins to lose its gloss.

Pour mixture into a buttered 8-inch square baking pan or dish. Cool and cut into squares.

Place squares at least 1/2-inch apart on a waxed paper lined baking sheet; set aside.

PEPPERMINT ICING:

1 cup confectioners' sugar
3 to 4 tsp. milk
3 drops peppermint extract
1 to 2 drops green food coloring

Combine confectioners' sugar and remaining ingredients, stirring until blended. Place mixture in a Ziploc style plastic bag; seal. Snip a tiny hole in one corner of bag; drizzle over fudge.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Elaine Bray