Hot Fudge Ice Cream Topping or Creamy Fudge

4 Tbs. cocoa

2 1/2 c. sugar

1/4 tsp. salt

1 c. heavy whipping cream or canned evaporated milk

2 Tbs. corn syrup (light)

1 1/2 tsp. vanilla

Ice Cream Topping:  Grease the sides of saucepan with a little butter.  Add all ingredients (except for the vanilla) and stir until sugar is dissolved.  Bring to a boil.  Put lid on and turn down o low. Cook 1 minutes.  Remove from heat, add vanilla.  Serrve warm overtop ice cream.  

FUDGE:  Grease sides of saucepan with butter.  Mix all ingredients except vanilla.  Stir well, but don't scrape the sides.  Cook to a soft ball stage (238 degrees).  Remove from heat add 2 Tbs. butter and vanilla.  When it has cooled a little so that you can touch the bottom of the pan put it in a mixer and beat it until smooth.  It will slowly loose its luster and begin to form shape.  Addd nuts.  Shape into a log or press in an 8x8" pan.