From Paulette Vickery's Recipe Collection

Cocoa Fudge

candies

3 cup sugar
2/3 cup cocoa
1/8 teaspoon salt
1 1/2 cup milk
1/4 cup butter, (1/2 stick)
1 teaspoon vanilla

Line 9 inch square pan with foil which has been lightly greased. In heavy 4 quart saucepan, stir together sugar, cocoa, and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil cocoa mixture without stirring, until mixture reaches 230 degrees on candy thermometer, or soft ball stage. (If using candy thermometer, bulb should not rest on bottom of saucepan.) Remove saucepan from heat. Add butter and vanilla. Do not stir. Cool at room temperature, until mixture is luke warm, or reaches 110 degrees on candy thermometer. Beat with spoon until fudge thickens, and just begins to loose some of its gloss. Spread quickly into prepared pan. Cool, and cut into squares. Makes about 36 pieces.

Yield: 36 servings




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