This was our go to treat for special occasions. Christmas, Easter, even once for my birthday. It's easy to make, easy to mess up, but absolutely amazing when you get the knack. Also, with candy thermometers, there's not so much a knack any more as just pay attention.
Grandma Esther Romero's Classic Fudge
3 cups white sugar
3 heaping Tbs cocoa
1 cup milk (whole milk or half-n-half is best, but condensed is ok too)
1/4 cup corn syrup (don't substitute, there's nothing healthy about this, just go for it)
Bring to a boil in a heavy sauce pan to hard ball stage (~250-266(F) on candy thermometer)
Pour into mixing bowl, beat with 1/2 butter or margarine
Here's the tricky bit, you have to pay attention and be ready to move quick
It should lighten up and get glossy as you beat it, pour into greased pan or raised plate before it sets (before it looses it's gloss)
If you like nuts in your fudge, you can add nuts as you beat in the butter
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