Ingredients:
2 cups sugar
1 1/2 teaspoons vanilla
1/2 cup milk
1 heaping tablespoon cocoa
2 tablespoons butter
1/3 cup Karo syrup
Directions:
In a medium saucepan mix sugar and cocoa together, then add milk and Karo syrup. Cook and stir using medium to medium high heat until softball stage is reached (it is helpful to have a candy thermometer ). Remove from heat and add butter and vanilla and stir, stir, stir ( this is really the secret that Greg taught me for creamy fudge! ) until almost set. Pour in a 8x8 buttered pan.
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