Old Fashioned Cocoa Fudge

2 cups sugar
1/2 cup HERSHEY'S Cocoa
1 cup milk
1 tablespoon light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract
1 cup chopped walnuts

Line 8-inch square pan with foil.

In medium saucepan, stir together sugar, cocoa, milk and corn syrup. Cook over medium
heat, stirring constantly, until mixture comes to full boil. Boil, without stirring, until mixture
reaches 234°F on candy thermometer or until syrup, when dropped into very cold water,
forms a soft ball which flattens when removed from water. (Bulb of candy thermometer
should not rest on bottom of saucepan.)

Remove from heat. Do Not Stir. Cool at room temperature 25 minutes. Add butter, vanilla
and walnuts. Beat with wooden spoon until fudge thickens and loses some of its gloss.
(This will take less than 5 minutes.) Quickly spread into prepared pan. Cool until firm.

Using foil, lift fudge out of pan; place on cutting board. Peel off foil. Cut into squares. Store
in tightly covered container in cool, dry place. About 36 pieces or 1-1/2 pounds.

NOTE: For best results, do not double this recipe.