Cocoa Fudge

by Judith Walker

INGREDIENTS:

2/3 c. cocoa

3 c. sugar

1/8 t. salt

1 1/2 c. milk

1/4 c. butter

1 t. vanilla

DIRECTIONS:

Thoroughly combine cocoa, sugar, and salt in 4 qt. pan; gradually add milk. Bring to bubbly boil on low / med heat, stirring constantly. Continue to boil, no stirring to 234 degrees or soft ball stage. Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature to 110 degres. Beat by hand till thick and not glossy. Quickly spread in buttered pan.

Note: From start to soft ball stage - approximately 55 minutes. Cool to 110 degrees - approximately 50 minutes.