European Cocoa Fudge
European Style Cocoa,
Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
Boil, without stirring, to 234 degrees. Remove from heat, add butter and vanilla -Do Not Stir!
Cool at room temperature to 110 degrees. Beat with a wooden spoon until fudge thickens and looses some of its gloss. Spread quickly into the prepared pan. Cool.
Line an 8 inch square pan with foil: butter foil.
In a 4 quart saucepan, mix sugar, cocoa and salt.
Makes about 1 3/4 pounds of fudge.
* regular cocoa works well, too.