Ingrients & Directions
3 c Sugar
2/3 c Baking cocoa
1/8 ts Salt
1 1/2 c Milk
1/4 c Butter or margarine
1 ts Vanilla
In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk; bring to
a rapid boil over medium heat, stirring constantly. Cook, without stirring,
unitl a candy thermometer reads 234 degrees (soft-ball stage). Remove from
the heat; add butter and vanilla (do not stir). Cool to 110 degrees. Beat
with a spoon until fudge thickens and just begins to lose its gloss.
Immediately spread into a buttered 8-in. square pan. Cool. Cut into 1-in.
squares.
Yields
60 Servings