Rich Cocoa Fudge

Line 8 or 9 inch 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 234F 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 degreesF (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan, cool. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds. Variations: Nutty rich cocoa fudge: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan. Marshmallow-nut cocoa fudge: Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.) HIGH ALTITUDE DIRECTIONS: Increase milk to 1-2/3 cups. Use soft ball cold water test for doneness or test and read thermometer in boiling water, subtract difference from 212F. Then subtract that number from 234F. This is the soft ball temperature for your altitude and thermometer.