from Mrs. Ann Brown of Milledgeville, Georgia
■3 cups sugar
■½ teaspoons salt
■1 cup whole milk
■2 Tablespoons Light corn syrup
■½ cup sifted, unsweetened cocoa
■3 Tablespoons Margarine
■1 teaspoon vanilla
■1 cup broken nuts
Lightly grease 8” or 9” pan with margarine. In heavy 3-quart saucepan, cook the following ingredients: sugar, salt, milk, corn syrup, and cocoa – stirring frequently until sugar dissolves. Reduce heat and stir occasionally until mixture reaches soft ball stage. Remove from heat, add 3 Tablespoons Margarine and 1 teaspoon vanilla – DO NOT STIR. Cool to lukewarm. Mixture may be cooled by setting pan in cold water. Beat fudge slowly until it holds its shape when dropped from spoon. Add 1 cup nuts. Quickly pour fudge into buttered pan.
Refrigerate covered for 2 hours. Cut into 1” squares.
Better if cooked on cool, sunny day.