2 c. sugar
4 tbsp. cocoa
1 c. milk
2 tbsp. butter
1 tsp. vanilla

Mix sugar and cocoa thoroughly. Stir in milk. Cook on medium high, stirring constantly to a rolling boil. Take droplets into cup of cold water until it forms a firm waxy ball. Candy thermometer may be used.

Remove from heat, add butter and vanilla. Place bottom of pan in cold water and beat by hand until the texture feels stiff and loses its gloss. Pour onto a buttered plate and let set.