5 c. sugar
1/4 tsp. salt
1/2 c. sifted unsweetened cocoa
1 c. milk or 1/2 c. evaporated milk combined with 1/2 c. water
2 tbsp. light corn syrup
3 tbsp. butter
1 tsp. vanilla extract
1 c. coarsely chopped walnuts or pecans

Lightly butter an 8 x 8 x 2 inch or 9 x 13 inch pan. In heavy 5 quart saucepan, combine sugar, salt, cocoa, milk and corn syrup. Cook, stirring over medium heat, until sugar dissolves. Continue to cook, stirring occasionally to 234 degrees on candy thermometer or until a little in cold water forms a soft ball. Remove from heat. Add butter, do not stir. Let cool until pan feels lukewarm. Add vanilla with wooden spoon, beat fudge until creamy, no longer glossy. Stir nuts in quickly. Turn evenly into prepared pan, refrigerate about 2 hours.