Preparation:
Bring sugar, cocoa, and milk to full boil - constantly stirring. Once reached - stop stirring - use candy thermometer to reach soft ball stage - 234 F. Remove from heat, sprinkle butter buds and extracts on top - Don't Stir. Let temp. come down to 110 F. Beat thoroughly till loses glossiness. Work quickly to spread in a 8 or 9" pan. Cool and cu |
