2 cups sugar
1/2 cup cocoa
1/2 cup gfcf milk
little salt
1 tsp. corn starch
1 tsp. gfcf vanilla
2 tbsp. gfcf stick margarine
Cook to 238 degrees. Remove from heat and cool. Add vanilla and beat until the fudge is thick and surface begins to dull. Pour into pan oiled with margarine. When cold cut into squares