3 c. sugar
2/3 c. cocoa
1/4 c. butter
1 1/2 c. milk
2 tbsp. vanilla
1 c. broken walnuts

Lightly grease a 9 inch square pan. Set aside. In a large pan, combine sugar and cocoa, stir in milk. Bring mixture to rolling boil medium heat, stirring constantly. Continue boiling until mixture reaches 236 degrees on candy thermometer (soft ball). Remove from heat. Add butter and vanilla. Cool until mixture is lukewarm (110 degrees) beat fudge quickly and pour in greased pan. Cool. Cut when fudge is completely set. Store fudge, covered in refrigerator. Makes 36 pieces.