4 c sugar
2 1/2 T. Karo syrup
1 c cream
1/4 c water
1/2 cube butter
1/2 t salt
2 squares baking chocolate or 4 T cocoa (leave out for white fudge)
Cook to 226 for chocolate or 228
for vanilla. Let cool to lukewarm about 20
minutes. Beat and add 1 t vanilla and 1
cup walnuts, if desired.
