2 c. sugar
2 tbsp. cocoa
2 tbsp. white syrup
2/3 c. milk
2 tbsp. shortening (oleo or Crisco)
2 tsp. vanilla

Grease the bottom and sides of a 9 inch Pyrex pie plate with a little shortening and set it aside.

Mix sugar and cocoa together in a 2 quart cooking pan and add syrup and milk. Stir ingredients thoroughly and boil over medium heat, stirring occasionally until mixture forms a soft ball when a small amount is dropped into a cup of cold water or until it reaches 234 degrees on a candy thermometer.

Remove from heat and cool by floating the pan in a large pan of cold water until, when you place your hand under the pan and lift it out of the water, you can hold it for 30 seconds without burning your hand.

Add shortening and vanilla to the mixture. Stir thoroughly, then beat until thick and immediately pour the fudge into the pie plate. When cool cut into one inch squares.