Instructions: Combine all the ingredients, except the cocoa, in a saucepan. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. When the mixture comes to a boil, add the cocoa, and continue stirring. Boil briskly, 2 to 3 minutes, stirring constantly, until mixture thickens. Serve immediately. (Fudge will keep up to 1 week in the refrigerator).

Reheat any remaining fudge by placing a container of fudge in a pan of hot, but not boiling, water until the sauce warms and thins to a pouring consistency.

Cuisine: "Mexican"

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