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2 c. sugar
5 Tbsp. unsweetened cocoa
1/4 tsp. salt
1 c. evaporated milk
1 1/2 Tbsp. light corn syrup
4 Tbsp. vanilla
1/2 c. chopped nuts (if

Combine sugar, cocoa and salt in 3 to 3 1/2 quart
casserole. Stir in milk and corn syrup; mix well. Cut 3
tablespoons of the butter into 3 pieces; add to casserole.
Microwave, covered, at High power 5 minutes. Stir to mix well;
microwave, uncovered, at High power until mixture reaches soft
ball stage (10 to 12 minutes). Test by spooning a small amount
of mixture into ice water; it should form a soft ball. Cool
mixture without stirring to lukewarm (after 10 minutes, casse-
role can be placed in shallow bowl of cool water to hasten
cooling if desired). Spread remaining 1 tablespoon of butter
on bottom and sides of 10 x 6-inch loaf dish. Stir vanilla and
nuts into cool mixture. Beat until fudge becomes thick and
begins to lose its gloss and hold its shape. Quickly transfer
fudge to prepared dish. Spread evenly; cut into squares when

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