This is a sugary, hard fudge and it is very good.
Rich Cocoa Fudge
3 cups sugar
2/3 cup cocoa
1/2 tsp salt
1 1/2 cups milk or evaporated milk
1/4 cup butter
1 tsp vanilla extract
Line 9 or 9 in 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) Remove from heat. Add butter and vanilla.
DO NOT STIR!
Cool at room temperature to 110 degrees F (lukewarm). The bottom of the pan will be barely warm to the touch. This may take as long as an hour so be patient. Beat with wooden spoon until fudge thickens and loses some of its gloss. When it just begins to lose its reflective quality, quickly add 1/2 c walnuts. Quickly spread into prepared pan; cool. CUt into squares. Store wrapped loosely in foil in the refriegerator.
*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.
See also, Hillybilly Housewife