Grandma's Fudge

"Grandma's Fudge"

2 cups white sugar
½ cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
Tools: Candy thermometer

Directions

Note: Making perfect fudge can be a bit tricky and sometimes fudge will crystalize or not set. This old fashioned recipe makes a fantastic fudge. It is best to have a candy thermometer on hand so you know you have reached the necessary temperature.

Butter an 8x8 inch square baking pan. Set aside.
Grease the sides of a medium sized sauce pan with butter.
In saucepan combine sugar, cocoa and milk.
Stir to blend, then bring to a boil, stirring constantly.
Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F (114 degrees C).
*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 the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter and vanilla extract.
Beat with a wooden spoon or hand mixer until the fudge loses its shine.
Pour into prepared pan and let cool and cut into small squares.

I got this off a facebook page,