2 C. heavy cream
4 C. sugar
6 Tbsp. Cocoa
1/2 tsp. salt
2 Tbsp. Caro Syrup (lite)
4 Tbsp. butter
2 tsp. vanilla
1~Bring the heavy cream to a boil in a large heavy pan.
2~Remove cream from heat and add to it the sugar, cocoa, salt and caro syrup.
3~Bring contents to a boil and cook covered 2 to 3 minutes until the steam washes down from the sides of the pan any crystals which may have formed.
4~Uncover and reduce heat and cook without stirring to soft-ball stage (234 degrees F), there is a fine overall bubbling with, simultaneously, a coarser pattern, as though the fine bubbled areas were being pulled down for quilting into the coarser ones.
5~Remove pan from heat without jostling or stirring.
6~Cool the candy to 110 degrees F. You may hasten this process by placing the hot pan in a larger pan of cold water until the bottom of the pan has cooled.
7~Add the butter and beat partially.
8~Add vanilla.
9~Then beat until it begins to lose its sheen. At this point the drip from the spoon, when you flip it over, holds its shape against the bottom of the spoon.
10~If desired add nuts at this stage.
11~Pour the fudge into a buttered pan and allow to cool.
Makes 2 pounds
