Fudge

When my mother died, my brother was still living in the house. When he moved, he sold everything without telling me and all my mothers' recipes were in the stove drawer. I could have killed my brother because the one thing that meant the most to me in that drawer was her Heavenly Hash recipe. I've been searching since then for something close, cause I always got home from school just as she was finishing the fudge. I sure miss hers. So this is kind of close to it. I got it from a NOPSI cookbook they printed and sent out free at the early part of the introduction of the cookbook. The recipes used to be furnished in a little brochure they had in the buses and street cars. I still wish I had my mother's recipe. All our family liked it and she made a large amount around the holidays for when the family came over.

• Ready In: 55 mins
• Yields: 36 pieces

Ingredients

• 4  cups sugar
• 4  tablespoons  cocoa
• 1⁄8 teaspoon salt
• 1  cup milk
• 1  cup evaporated milk
• 2  tablespoons light corn syrup
• 1⁄2 cup butter
• 2  teaspoons vanilla

Directions

1. Combine sugar, cocoa and salt.
2. Stir in milk and syrup.
3. Cook over medium heat, stirring constantly, until sugar dissolves.
4. Cover; cook for 3 minutes.
5. Remove cover, continue cooking without stirring, to 236 degrees or soft ball test.
6. Remove from heat, add butter and cool to lukewarm.
7. Add vanilla and, if desired, add the variation listed below.
8. Beat candy until creamy and thick.
9. Pour into buttered 9-inch square pan.
10. When cold, cut into 1 1/2-inch squares.
11. HEAVENLY HASH: Add 1 cup pecans.
12. Sprinkle 1/2 cup miniature marshmallows over bottom of pan.