2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat add butter and vanilla. Do not stir. Cool at room temperature to 110 degrees. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool. 3 dozen squares.