Chocolate Fudge

Directions

1. 1
   Thoroughly combine sugar and cocoa in a 4-quart saucepan; stir in milk.
2. 2
   Bring to a bubbly boil on medium heat, stirring constantly.
3. 3
   Boil to 234° (soft ball stage) on candy thermometer. Bulb of the candy thermometer, boil until a small amount dropped in a half cup of cold water forms a soft ball.
4. 4
   Remove from heat; add margarine and vanilla.
5. 5
   Beat, by hand, until fudge thickens and loses some of its gloss.
6. 6
   Quickly add pecans and spread in a lightly buttered platter or a lightly buttered 9-inch square pan. Cool and cut into squares.