Cinnamon Chocolate Fudge

12 tablespoons cocoa powder
4 tablespoons oil
3 cups sugar
2 teaspoons cinnamon or 2 tsp peppermint extract
2 tablespoons light corn syrup
1 1/4 cups milk
4 tablespoons butter
1 teaspoon vanilla
2 cups chopped walnuts

Stir oil, cocoa, sugar, cinnamon, corn syrup and milk in a 3 quart saucepan. Cook over medium heat, stirring until sugar dissolves. Scrape crystals from side of pan. Cook to 236�F on candy thermometer (soft ball stage). Remove from heat; add margarine and without stirring, let cool to 110�F or lukewarm. Add vanilla (and peppermint, if substituting it for cinnamon). Stir or beat until mixture begins to thicken. Stir in nuts, continue stirring until candy holds its shape. Pour in greased 9x9 inch pan. Cool and cut into squares. Makes about 3 pounds.