It's funnier when your drunk.

1-12 oz can evaporated milk
4 cups sugar
2 ½ oz unsweetened chocolate
2 ½ to 3 tsp light corn syrup
2 tsp. salt
½ tsp. cinnamon
⅛ tsp. each ground nutmeg and ground cloves
⅛ tsp. cyan pepper powder, optional
4 tbs. butter
2 tsp vanilla

Butter the inside bottom and sides of a 2 ½ to 4 quart sauce pan. Pour half of the can of evaporated milk into the pot, add the chocolate and simmer over low heat until chocolate is completely melted. Add the remaining evaporated milk and corn syrup. In small mixing bowl mix spices salt and sugar together. Slowly stir in dry mixture. Bring to a boil. Clip on your candy thermometer. Keep mixture at a constant gentle boil until the temperature reaches 234˚. When temperature reaches 234˚ remove from heat. Place butter and vanilla on top of mixture. Lin e 9" X 5" X 2" pan with foil; butter the inside of the foil. When fudge has cooled to 120˚ mix vigorously with wooden spoon six minutes, or until fudge just begins to loose its gloss. Pour into pan and press flat with wax paper.
Let cool and enjoy!