Sweetheart Fudge

3 cups sugar
2/3 cup baking cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk; bring to
a rapid boil over medium heat, stirring constantly. Cook, without
stirring, until a candy thermometer reads 234 degrees (soft ball stage).
Remove from heat; add butter and vanilla (do not stir). Cool to 110
degrees and beat with spoon until fudge thickens and just begins to lose
its gloss. Immediately spread into a buttered 8 inch square pan. Cool. Cut
into 1 inch squares.
Yields about 5 dozen.

- Sue McElroy
Harrison Daily Times
Cook of the Week


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