I’m back with all the ingredients. Let’s make fudge.

Chocolate Fudge
3 cups sugar
1/4 cup cocoa
3 tablespoons light corn syrup
1 cup evaporated canned milk
1 teaspoon vanilla extract
1 tablespoon butter

Mix sugar, milk, cocoa, and corn syrup in a pot at least 3 times bigger than the contents and boil slowly over medium heat, stirring until the ingredients are well blended. Continue boiling until the mixture reaches the soft-ball stage (235-240 degrees F on the candy thermometer or when a bit dropped into cold water forms a ball that’s soft and flexible and, when taken out of the water, starts to flatten out).

Remove from stove, add butter and stir in. When the mixture is lukewarm add vanilla and beat until the mixture is shiny and holds its shape. Then add the nuts and fruit, if using (I used 1/4 cup each of chopped dried cranberries and chopped roasted, salted pistachios). Spread into a buttered 8″x8″ (9″x9″ will work but the fudge will thin) pan. When the fudge has hardened, mark into squares and cut. Don’t eat it all at once.
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We’re making fudge later today. Another recipe from my maternal grandmother (ya know, I’m really quite sad that I have no recipes from my paternal grandmother…I wonder if anyone in the family does?). If you want to play along, you’ll need:

Sugar
Evaporated milk
Cocoa powder
vanilla extract
butter
light corn syrup

A candy thermometer (makes it much easier but not mandatory)

I’ll be adding salted pistachios and dried cranberries. Not in the original recipe but I’m a rebel like that.

Post will update after I, too, have gone to the grocery store. See you later today.