Cocoa Fudge
Source: Ideals Candy Cookbook by Mildred Brand
Makes about 49 pieces

A good basic chocolate fudge. The use of whipping cream or non-dairy cream substitute makes stirring unnecessary. This makes a very creamy fudge.

2/3 cup cocoa
3 cups sugar
1 1/2 cups heavy cream or non-dairy liquid cream substitute
1/4 cup butter
1 tsp vanilla

Combine cocoa, sugar, salt, and heavy cream in a large saucepan. Bring to a rolling boil; then reduce heat to medium and cook to 234 degrees F. without stirring. Remove from heat and add butter and vanilla. Do not stir. Cool to lukewarm (about 110 degrees F.). Beat by hand or with mixer until fudge thickens and loses some of its gloss. Quickly spread fudge in lightly buttered 8-inch square pan. When cool, cut into squares.