2 cups sugarMix together the sugar and cocoa in a large saucepan. Add milk and butter and heat gently, stirring constantly until the sugar is dissolved and the butter has melted. Bring to the boil and boil without stirring until the soft ball stage (112 degrees) - about five minutes.
2 T cocoa
1/2 cup milk
25 g butter
1/2 tsp vanilla essence
Remove from the heat, add vanilla and leave to stand for five minutes. Beat with a wooden spoon until thick (1 - 2 minutes) then pour into a greased tin. Cut into squares when set.
Taken from the Edmonds Cookery Book 2003.