• 3 cups sugar
• 3 Tbsp Cocoa
• 3 Tbsp Syrup
• 1 Pinch Salt
• 1 Cup Evaporated milk
• 1/2 Cup Condensed Milk
• 1/2 Cube Butter
• 1 Tsp Vanilla

Cook all except Vanilla

Beat Until it looks dull

Add 1 cup nuts

Pour into pan

cut into pieces

K, so that’s how the recipe is written.  Grandma (Helen) added that it is her sister Grace’s recipe and Pat and Pam’s favorite.  So that Mom (Pam) can follow along:

The best way to get this to cook and set is to use a candy thermometer to hit temperature. 

Add all ingredients to a pot with room for the volume to double.  Mix it together to fully blend and turn on the heat to medium-low.  Continue to stir until the butter is melted and blended in.  At this point, add a candy thermometer and set it to ding at soft ball stage: about 235.  Put the heat to medium and the mix will shortly begin to boil.  it will begin to hit a rolling boil and hold at around 217-221 as it dissolves the sugar and evaporates the liquid. 

This is going to take about 10-15 minutes, depending on your stove. 

When the Thermometer hits 234, remove it from the heat and LEAVE IT ALONE.  The heat will rise a little bit more and then start to go down.  Leave it to cool to under 120 and go prep any additives you want (Walnuts and raisins are common).  Also prep somewhere to form the fudge.  About an 8×8 pan with a parchment liner will do. 

When the Fudge is at ~120, you can stir with a blender or by hand until dull.  Mixer will take 2-5 minutes, and by hand will take 8-15 (depending on how strong you are).  Pop your additive and vanilla in towards the end of this process.  Scrape it out into the prepared cooling pan and let it flow as flat as possible before smearing it level-ish. 

You can park it in the fridge to quick set or let it come to room temperature.  It is ready to cut when it is a solid block.