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In heavy aluminum skillet:

2 c. sugar
2/3 c. milk
1/4 c. Karo syrup
3 Tbsp. cocoa
Put over high heat, stirring until it comes to a boil.
Reduce heat and cover with lid. Let it simmer for 3 minutes.
Remove lid and continue to cook, stirring often, until the
bubbles begin to look syrupy, then test for doneness by drop-
ping small amount into cup of cold water to see if a ball can
be formed with you finger. Do not cook beyond soft ball stage.
Remove from heat. Add 1 tablespoon oleo and let set.
Do not stir for about 20 minutes. Now is time to begin beat-
ing, if you wish to add nuts, now is the time to do that.
Beat, scraping the skillet until it starts to get hard.
Texture will change, will turn dull. At this time, pour onto
buttered plate or platter and spread as best you can. Will
soon be set, then can cut into pieces.
For variation on flavor, use 1 cup white and 1 cup brown
sugar, omitting the cocoa and you will have a tan colored
fudge. Flavor with maple flavoring. Another good fudge is to
use 1/2 cup crushed peppermint sticks instead of the nuts,
omitting the cocoa. Then you have mint fudge.

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