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Ingredients
- 2/3 c. cocoa
- 3 c. sugar
- 1/8 tsp. salt
- 1 1/2 c. milk
- 1/4 c. butter
- 1 tsp. vanilla
Method
- Thoroughly combine dry ingredients in a heavy 4-quart saucepan.
- Stir in milk.
- Bring to a "bubbly" boil on medium heat, stirring constantly.
- Boil without stirring to 234° (soft ball stage).
- 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 110°.
- Beat until fudge thickens and loses some of its gloss.
- Quickly spread in a lightly buttered 8 or 9-inch square pan.
- Cool.
- Makes approximately 3 dozen squares.
