Bitsy's Kitchen
Rich Cocoa Fudge
3 cup sugar
2/3 cup cocoa
1/8 tsp. salt
1 1/2 cup milk
1/4 cup butter or margarine
1 tsp. vanilla extract
Line 8 or 9 inch square pan with foil; butter foil.
In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234° F. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) candy thermometer should not rest on bottom of pan. Remove from heat. Add butter and vanilla. DO NOT STIR!
Cool at room temperature to 110° F. (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan; cool. Cut into 64 squares.