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2/3 c. Hershey's cocoa
3 c. sugar (reg. granulated type)
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Combine cocoa, sugar and salt in a large saucepan (3 quart size); add milk gradually and mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce heat to a medium temperature and continue to boil without stirring until the mixture reaches a temperature of 232 (or until a small amount forms a soft ball when dropped into cold water). --Usually this takes about 20 minutes at medium heat.

Remove saucepan from heat; add butter and vanilla but do not stir. Allow to cool at room temperature until the mixture reaches 110 degrees--usually the cooling process takes about 20 minutes also. Stir by hand until fudge thickens and loses some of its gloss.

Quickly pour and spread in a lightly buttered 8x8x2 inch pan. Cool and cut into squares.

(Practice makes perfect)

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