Fudge

2 cups granulated sugar
1/2 cup strained unsweetened cocoa powder (preferably Dutch process)
1/8 teaspoon salt
2/3 cup heavy cream
2 tablespoons light corn syrup
2 tablespoons sweet butter
1 teaspoon vanilla extract
2 ounces (generous 1/2 cup) walnuts, cut or broken into medium-size pieces
Generously butter the sides of a 2 1/2- to 3-quart saucepan. Mix the
sugar, cocoa, salt, cream, and corn syrup in the pan. Stir over moderate
heat (stirring slowly and carefully to avoid splashing the mixture on
the sides of the pan) until the sugar is dissolved and the mixture comes
to a boil. Cover the saucepan for 2 or 3 minutes. (Covering the pan
causes steam to form, which dissolves any sugar granules that may cling
to the sides -- one grain of sugar can start a chain reaction and turn
the whole thing granular. And the buttered pan helps; incidentally, it
also keeps the fudge from boiling over. If the pan has a spout and is
therefore not airtight when you cover it, carefully hold a pot holder
over the opening.

Now uncover, and place a candy thermometer in the pan. Boil without
stirring until the thermometer reaches 236 degrees or the soft boil
stage. (Professionals advise 234 to 236 degrees during cold weather; 236
to 238 degrees in warmer weather.)

It is important now not to stir, mix, shake, or disturb the mixture.
Very carefully and gently remove the saucepan from the heat. Do not
remove the thermometer. Add the butter by simply placing it in the pan
and letting it melt; do not stir it.

Let stand until temperature drops to 110 degrees.

While the fudge is cooling, prepare a pan for it. I like to use a small
loaf pan, which makes a 1 1/4-inch-thick layer of fudge. Mine is called
an 8 x 4-inch pan, which measures 7 x 3 1/2-inches on the bottom of the
pan. If you use a larger pan the fudge will be just as good but not as
thick. Fold two pieces of aluminum foil to fit the loaf pan, one for the
length and one for the width. Press them into place in the pan.

When the fudge has cooled to 110 degrees (at that temperature the bottom
of the pan will feel comfortably warm to the palm of your hand) remove
the thermometer. Add the Vanilla. Now, to beat the fudge, use a
moderately heavy wooden spatula or wooden spoon. Virginia's system,
which works very comfortably, is to sit and grip the pan between your
knees, leaving both hands free to grapple with the spatula. First stir
gently to incorporate the melted butter. Then start to stir steadily or
to beat, and once you do, do not stop until the fudge is finished.

I think that knowing just how long to beat, and just when to pour, are
the most important things in this recipe. And the most difficult to
describe. To quote Virginia, "When the candy stiffens and loses its
shine you are on borrowed time." But I think that if you beat until it
is stiff or dull, it is too late. Beat until the fudge becomes very
thick, or falls in thick globs, or is thick enough to almost to hold its
shape when a little is dropped from the spatula. At this stage it should
barely begin to lose it's shine, but only barely. It should still be
slightly glossy.

Quickly stir in the nuts and quickly, with the spatula, push the mixture
into the lined pan. It will be too thick to pour. And Virginia says that
you should not scrape the pan too well; scraping encourages grainy
fudge. Quickly push thefudge into a smooth layer in the pan; it may be
easiest to use your fingertips or your knuckles.

The fudge may be ready almost immediately (even while it is still
slightly warm) to be cut into individually portions. As soon as it feels
firm, but before it hardens, remove it from the pan by lifting the foil,
and with a long, sharp knife cut the fudge into portions. I like to make
12 large squares, but you can make 24 or more.

Do not let the fudge dry out. Wrap the squares immediately,
individually, in cellophane or wax paper. Or package them in a airtight
container.

Fudge is best the day it is made, but it will keep for a few days at
room temperature if it is well wrapped. For longer storage, freeze it.
It can be frozen for months.