Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Sugar 4 tb Butter
1/2 c Cocoa 1 ts Vanilla extract
1 c Milk

1. 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.

2. Place candy thermometer 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
the ball with your fingers to make sure it is right consistency.

3. Remove from heat and add butter and vanilla extract. Beat with a
wooden spoon until the fudge loses its sheen. Do not underbeat.

4. Pour into a greased (with butter or margarine) 8 x 8-inch pan and
let cool. Cut into about 60 squares.

Recipe By : Jo Anne Merrill

From: Marjorie Scofield Date: 05-07-95 (159) Fido:
Cooking

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