Instructions: Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) (Bulb of candy thermometer should not rest on bottom of pan) Remove from heat. Add butter & vanilla. Do not stir! Cool at room temperature to 110 degrees F

(lukewarm). Beat with wooden spoon until fudge thickens & loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares.

*it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.

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