Rich Cocoa Fudge
Just like grandma used to make!

3 C. sugar..............................1-1/2 C. milk

2/3 C. cocoa..........................1/4 C. butter or margarine

1/8 t. salt................................1 t. vanilla

Line a 8 or 9 inch square pan with foil; butter foil. Set aside.

In a heavy 4 quart saucepan, stir together the sugar, cocoa, & salt. Add milk. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Place a candy thermometer into the saucepan. Bulb of candy thermometer should not rest on the bottom of pan. Boil, without stirring, to 234° or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. Remove from heat.

Add butter & vanilla. DO NOT STIR. Allow mixture to cool at room temperature until it reaches 110°. Beat with a wooden spoon until fudge thickens & loses some of its gloss. Quickly spread into prepared pan. Cool; cut into squares. Store in airtight container or plastic wrap in the refrigerator. Yield: 1-3/4 pounds.

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