Creamy Chocolate Fudge

• 4 cups sugar
• 4 Tablespoons powdered chocolate
• 4 Tablespoons corn syrup
• 1+1/3 cups cream
• 1/8 teaspoon salt
• 2 teaspoons vanilla

1 - Stir ingredients (except vanilla) in a 4-quart pan ONLY until it boils

2 - using a candy thermometer, cook at medium-high temperature to 236 (230 in Uta, 238 in Texas) (It is recommended to use a pressure cooker bottom because the handle is very useful when beating...step 5)

3 - Remove from heat, KEEPING PAN LEVEL!!!

4 - Cool for about an hour, until completely cool. While cooling, do not disturb the fudge in any way; stirring, tipping pan, letting even a drop of water get into it. (It is recommended to let cool on the stove for about 15 minutes, then in the sink with about 3 inches deep cold water...even with ice in it)

5 - Add vanilla and beat until the candy loses it's gloss

6 - with buttered hands, knead candy in a buttered Tupperware container for several minutes. Hand roll into balls, or pour and cut into squares

NOTES:

as an option, add nuts to candy before it sets

if candy is too hard or grainy, add 1 cup of cream and start again at step 2