For as long as I can remember growing up my mom made the same fudge every year for Christmas. She would use a cast iron frying pan that was nicknamed “Big Betty”. It is not her original recipe but I have no idea where she got it from either! I am including the recipe here with a picture of the four pieces that were left.
2 cups sugar
1/3 cup cocoa powder
Dash of salt
2/3 cup milk
2 tablespoons butter (real butter)
Butter an 8 x 8 x 2 inch pan and set aside. Butter the sides of a heavy 3 quart saucepan. In it combine 2 cups sugar, 1/3 cup cocoa, dash of salt, 2/3 cup of milk, and 2 tablespoons of butter. Cook over medium heat, stirring constantly with a wooden spoon until the sugar dissolves and the mixture comes to a boil. Cook to softball stage (234 degrees). Immediately remove pan from heat and cool to lukewarm (110 degrees). Beat vigorously until fudge becomes very thick and starts to lose its gloss. Spread the fudge into the buttered pan. Score into 1 inch squares while warm, then cut when cool and firm.