Cocoa Fudge (Grandma Bergeron's from Scratch) · Cook mode

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1 2/3 cups cocoa 6 cups sugar 1/4 tsp. salt 3 cups milk 1/2 cup butter 2 tsp. vanilla

Combine cocoa, sugar, and salt in a large saucepan. Gradually add the milk, mixing thoroughly. Bring to a boil, stirring frequently. Reduce the heat and simmer continuously (bubbly simmer) without stirring until the mixture reaches 232 degrees on a candy thermometer or forms a soft ball in cold water. Remove from heat, add butter and vanilla. Do not stir. Allow to cool at room temperature until it is 110 degrees. Beat until the fudge thickens and loses some of its gloss. Quickly pour and spread into a buttered 13 x 9 x 2-inch pan.