Old fashioned fudge

2 cups white sugar
1/2 cup cocoa
1 cup milk*
4 TBS butter**
1 tsp vanilla

Grease an 8x8 square pan
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend and bring to a boil while stirring constantly. Reduce heat and simmer. DO NOT stir again.
Candy should reach 238 degrees F or the soft ball stage. Soft ball stage means you put a small drop of the candy in cold water and instead is dissipating, you are able to form a squishy little ball in between your fingers, kind of like a melty tootsie roll.
Remove from heat and let cool to 110-115 degrees (or just wait a few minutes if you don't have a thermometer).
Add butter and vanilla and beat with a wooden spoon until it loses it's sheen. This may take a long time. Do not under beat.
Pour into prepared pan and let cool.
Makes approximately 60 pieces.

Adapted from here

To be dairy free:
*full fat coconut milk
**earth balance