2 cups sugar
1/2 cup cocoa
1 cup milk
4 tbsp butter
1 teaspoon vanilla extract
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.
Place candy therometer 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 with your fingers to make sure it is the right consistency.
Remove from heat, add butter and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. DO NOT UNDERBEAT.
Pour into a greased (with butter or margarine) 8" x 8" pan and let cool. Cout into 1" squares.
Makes about 60 squares.
You will need a candy thermometer for best results.