Categories: Dessert

Ingredients

• 2/3 cup cocoa
• 3 cups sugar
• 1/8 tsp salt
• 1 1/2 cup milk
• 1/4 cup butter
• 1 tsp vanilla

Directions

1. Lightly grease 8-or 9-inch square pan. Thoroughly combine dry ingredients in a heacy 4-quart saucepan, stir in milk. Bring to a bubbly boil over medium heat, stirring constantly. Boil without stirring to 234F (soft ball stage) or until small amount of syrup dropped into very cold water forms a soft ball. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat, add butter and vanilla. Do not stir. Cool at room temperature to 110F (pan is barely warm to tough). beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread in prepared pan. Cool completely, cut into 1 inch squares.

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