Claire'S Cocoa Fudge - cooking recipe

Ingredients

1 1/3 c. half and half
4 c. sugar
10 Tbsp. cocoa
1 Tbsp. white corn syrup
2 Tbsp. butter
1 tsp. vanilla
1 1/2 to 2 c. broken pecan pieces (optional)

Preparation

Line a 15 1/2 x 10 1/4-inch jelly roll pan with waxed paper; set aside.
Mix sugar and cocoa until well blended and all lumps disappear; set aside.
In a heavy, 8-cup aluminum pan, heat half and half and butter until butter melts.
Do not boil.
Add sugar-cocoa mixture to half and half, blending well.
Add corn syrup.
Place candy thermometer on side of pan, not allowing it to touch the bottom of the pan.
Cook on medium-high heat, stirring constantly, until sugar is dissolved.
Keep scraping sides of the pan to remove sugar crystals.
Wash the spoon often to keep sugar crystals off.