Gail's Candy Fudge

Ingredients:

4 C Sugar
1/3 C Hershey's Cocoa Powder
2 TBS Lt Karo Syrup
1 1/2 C Whole Milk (NO Substitutions)
3/4 Stick Butter (6 TBS)
2 TSP Vanilla
(Note: Best to use all quality brands, cheaper ones tend to change the flavor)

Directions:

Combine Sugar, Cocoa, Karo Syrup, and Milk and cook in large heavy pan (make sure it is high enough as it will foam up) over MEDIUM heat, stirring constantly until reaches softball stage (232* to 238*F), or drop a little fudge mix in small glass filled with cold water to see if it forms a ball.

As it boils, it will foam up the pan, keep stirring until mix drops down, continue cooking until it foams up again, then test in glass of cold water for consistency in lieu of using candy thermometer. Be careful and keep stirring, as it can boil and foam up quite quickly.

When the fudge mix forms a ball, remove from heat and add in butter and vanilla, beating until all of the butter is melted. (Note: Do not under or overcook, as it will become too hard and be difficult to bite into)

Pour into buttered Pyrex baking pan, about 9x12.

Refrigerate until mix becomes lightly firm, remove and cut pieces through with knife. Leave in pan to finish hardening.

Can be left on counter or refrigerated.

Thanks Pam3