Homemade Fudge

In large pan (at least 4 qt) combine sugar, cocoa, salt, and milk.

Place on medium heat and stir constantly. When this mixture starts to boil quit stirring and set timer for 10 minutes.

After 10 minutes check temperature or do soft ball test. Soft ball test is just dropping some of the mixture in a cup of cold water. Temperature should be 234 degrees or a soft ball from your test. If done, remove from heat. Otherwise, continue cooking while testing every 2 minutes. You do not want to overcook as candy will be too hard.

When you remove from heat add butter and vanilla. Set timer for 8 minutes.

Place aluminum foil over 9 inch pan extending over all sides. Melt some butter and brush all over the foil.

After 8 minutes add any nuts or marshmallows to the mixture. Stir for 2-3 minutes. Fudge will still be shiny but beginning to feel firmer. Pour into buttered pan and allow to cool.

After fudge cools cut into pieces. Should make 32 or so pieces. Approximately 1 1/2 lbs.