This is an easy fudge recipe, but doesn’t work well at high altitudes. Mary Jo Tolbert
In large skillet, mix:
2 c. sugar 4 T. cocoa
¼ t. salt
Add:
¾ c. evaporated milk, not diluted
Mix well. Put on medium high heat. Bring to a boil, stirring constantly. Cook until soft ball stage. ( Drop mixture into cold water, if it holds soft ball shape it is ready.) Remove from heat. Add ½ stick margarine or butter. Cool without stirring. Butter a dish to pour fudge into. Beat butter into candy until it holds its shape and loses shine. Then quickly add, 2 t. vanilla and ½ c. chopped nuts. Pour into buttered dish. Let cool and harden.