Cocoa Fudge 1965

A favourite at halloween time.

Mix sugars , salt , cocoa , syrup , and sour cream in a large buttered saucepan.

Cook without stirring until candy temp.

Reaches 235 degrees f.

Or until a soft ball forms in very cold water.

Add butter.

Stir just til blended.

Remove from heat and stir in vanilla.

Let sit until cool.

Add chopped nuts.

Beat until creamy , and just until it starts to loose its glossy appearance dulls slightly.

Pour into prepared buttered 8 x8 inch pan.

Cut into squares while still soft and warm.

white sugar, brown sugar, salt, cocoa powder, corn syrup, sour cream, butter, vanilla extract, walnuts