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

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