Fudge

• 3 c. sugar
• 2/3 c. unsweetened cocoa powder
• 1/8 tsp. salt
• 1 1/2 c. milk
• 1/4 c. butter or margarine
• 1 tsp. vanilla extract

1. Butter an 8 or 9-inch square pan.
2. In a large heavy saucepan, combine sugar, cocoa powder and salt; stir in milk.
3. Bring to a boil over medium heat, stirring constantly with a wooden spoon to dissolve sugar.
4. Clip thermometer to side of pan, making sure bulb does not rest on bottom of pan.
5. Continue to cook, stirring constantly, to 234u0b0F (112u0b0C); mixture should boil at a moderate steady rate.
6. Remove from heat.
7. Drop in butter and vanilla; do not stir.
8. Cool at room temperature to 110u0b0F (44u0b0C), about 1 hour. Remove candy thermometer.
9. Beat with a wooden spoon until fudge becomes very thick and loses its gloss.
10. Immediately spread fudge in prepared pan.
11. While it is still warm, score in 1-inch squares. Cool and finish cutting.
12. Makes 64 pieces.

sugar, cocoa powder, salt, milk, butter, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585478 (may not work)