2/3 c. cocoa
3 c. sugar
1/8 tsp. salt
1 c. evaporated milk
1/2 c. water
1/4 c. butter
1 tsp. vanilla

Combine cocoa, sugar and salt in large saucepan. Add milk gradually. Mix very good. Bring to a 'Bubbly' boil on high heat, stirring continuously. Reduce without stirring until temperature reaches a temperature a 232 degrees on candy thermometer.

Remove from heat, add vanilla and butter. Do not stir. Cool until 110 degrees at room temperature. Beat until it loses some of the gloss. Pour in greased pan or dish.