Black and White Fudge

Black Part
3 C. sugar
4 T. cocoa
1 1/2 T. white corn syrup
1 T. vanilla extract
2 T. butter or margarine
1 1/2 C. cream

Combine sugar, syrup, cocoa and cream. Boil to the soft ball stage (234F to 238F on a candy thermometer). Cool to room temperature. Add butter and vanilla extract. Beat until creamy. Pour into well-buttered pan.

White Portion
3 C. sugar
1 1/2 T. white corn syrup
1 1/2 C. cream
1 T. vanilla extract
2 T. butter or margarine

Combine sugar, syrup and cream. Boil to the soft ball stage (234 degrees F to 238 degrees F on a candy thermometer). Cool to room temperature. Add butter and vanilla extract. Beat until creamy. Pour into well-buttered pan. The two portions will not run together, but will cut out together. Cut into small squares.
NOTE: Nuts may be added if desired.