Fudge - cooking recipe

Ingredients

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

Preparation

Butter an 8 or 9-inch square pan.
In a large heavy saucepan, combine sugar, cocoa powder and salt; stir in milk.
Bring to a boil over medium heat, stirring constantly with a wooden spoon to dissolve sugar.
Clip thermometer to side of pan, making sure bulb does not rest on bottom of pan.
Continue to cook, stirring constantly, to 234\u00b0F (112\u00b0C); mixture should boil at a moderate steady rate.
Remove from heat.
Drop in butter and vanilla; do not stir.
Cool at room temperature to 110\u00b0F (44\u00b0C), about 1 hour. Remove candy thermometer.
Beat with a wooden spoon until fudge becomes very thick and loses its gloss.
Immediately spread fudge in prepared pan.
While it is still warm, score in 1-inch squares. Cool and finish cutting.
Makes 64 pieces.