Preparation:
1. Combine sugar, cocoa and milk in a saucepan. Stir to blend, then bring to a boil, stirring constantly. Turn to a simmer and do not stir again. 2. Place candy thermometer in pan and cook until temperature reaches 238 degrees. If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is right consistency. 3. Remove from heat and add butter and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not underbeat. 4. Pour into a greased (with butter or margarine) 8 x 8-inch pan and let cool. Cut into about 60 squares. |
