Instructions

1. In medium saucepan, combine sugar, cocoa and milk. Whisk to blend well.
2. Bring mixture to boil, stirring continuously.
3. Reduce heat to simmer. At this point, do not stir.
4. Place candy thermometer in pan and cook mixture until temperature reaches 238F (softball stage*).
5. Remove mixture from heat.
6. Add butter and beat well with wooden spoon until mixture begins to lose its sheen. This step may take few minutes.
7. Pour into prepared pan and cool.
8. Once cool, store in refrigerator.

*Softball stage: When a small amount of mixture is dropped into a cup of cold water, it forms a ball that flattens when you press it between your fingers.