2 cup white sugar
1/2 cup cocoa
1 cup milk
4 tbsp butter — or margarine (used butter)
1 tsp vanilla extract
Prepare an 8″x8″ baking pan by greasing the bottom and laying in a piece of parchment or foil large enough that the edges hang out over the sides. This makes for easier removal of the fudge. Great the parchment and set aside.
Sift cocoa if necessary, then combine with sugar and milk in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat until mixture is simmering, and do not stir any more.
Using a candy thermometer, cook to soft ball stage (238º). Remove from the heat, add butter and vanilla. Beat with a wooden spoon until the mixture is no longer glossy, about 3 to 5 minutes. Pour into the prepared pan and let cool slightly. Score the squares lightly into servings and let cool completely.