Betty Ann'S 60-Elephant Fudge, Hot Fudge Or Icing - cooking recipe

Ingredients

2 c. sugar
3 rounded tsp. cocoa
pinch of salt
1/4 c. white Karo syrup
1/2 c. evaporated milk
1 stick oleo
1 tsp. vanilla flavoring

Preparation

Mix the
sugar, cocoa and salt; add Karo, milk and oleo and mix
well.\tStir over low heat until oleo melts, then stir constantly to
full
boil over high heat.
At full boil, count to 60\telephants (1 minute).
Remove from heat.
Add vanilla. Ready now
to
use as hot fudge over ice cream.
Beat a little to use as\tcake
icing.
Beat
a
little
(well,
more than a little) more
to
make
fudge.
One cup of pecans may be added before spreading on buttered pan.\tWhen set, cut into squares.