Cocoa Fudge

This is a good recipe for beginning cooks. I've had it since I learned to make it in a Home Ec. class in high school. Use the lesser amount of milk when the weather is humid or damp.
3 c. sugar
2/3 c. cocoa
1/8 t. cream of tarter
1 1/2 - 2 c. milk
1/4 c. butter
1 t. vanilla
Butter sides of heavy 2 qt. pan. Mix sugar and cocoa in the pan. Add cream of tarter and milk, stir. Cook until sugar dissolves. Cover and cook 2 minutes, uncover and cook to softball stage (235 degrees). Remove from heat.
Add butter, do not stir. Cool to lukewarm (104 degrees). Add vanilla, beat fudge until creamy, shiny look disappears.
Pour into oiled pan. Mark into squares, cut when cool.

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