Easy Fudge

1 c granulated sugar
1/2 c cocoa powder
1/4 c butter
1/3 c milk
1 Tbsp light corn syrup
1/3 c chopped pecans (optional)
1 tsp vanilla extract
1 1/2 - 2 c powdered sugar

Butter an 8"x8" square pan. Combine granulated sugar, cocoa, butter, milk and corn syrup in a heavy bottomed 2-quart pan. Heat to boiling over medium heat for 5-7 minutes, stirring constantly and making sure you're reaching to bottom of pan while stirring. When mixture comes to a boil, stir for one more minute. Remove from heat; pour into a large bowl and let cool without stirring until the bottom of the pan is lukewarm (about 1 hour). Stir in nuts and vanilla. Start with 1 1/4 c powdered sugar. Sift powdered sugar into the pan, stirring to blend. As dough stiffens, it is easiest to continue mixing with your hands, adding more powdered sugar if necessary. Add enough powdered sugar to make the fudge smooth and non-sticky. When the fudge is the consistency of smooth bread dough, press into greased pan. Refrigerate until firm, about 1 hour, then cut into 1" squares.

NOTES
From Penzeys.
Untried.