2 c. sugar
2/3 c. milk
1/3 c. cocoa
2 tbsp. corn syrup
1/4 tsp. salt
2 tbsp. butter
1 tsp. vanilla
1/2 c. coarsely chopped nuts

Grease an 8"x8"x2" pan. Combine sugar, milk, cocoa, corn syrup and salt in 2 quart saucepan. Cook over medium heat until sugar dissolves. Cook, stirring occasionally until candy thermometer reads 234 degrees. Remove from heat, add butter. Cool mixture to 120 degrees without stirring. Add vanilla, beat vigorously and continuously for 5 to 10 minutes with wooden spoon until fudge is no longer glossy. Quickly turn in nuts. Spread evenly in pan. Cool until firm.