2/3 cup Hershey's cocoa
3 cups sugar
1/8 tsp. salt
1 1/2 cups milk
4 tbsp. (1/2 stick) 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°F (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan.

Remove from heat, then add butter and vanilla. Do not stir. To prevent a "grainy" or "sugary" texture, do not scrape down sides of pan.

Cool at room temperature to 110°F. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool.

TIPS:

• After the mixture boils gently for about 20 minutes, the bubbles should shrink and there will be less liquid in the pan. At this point, continue cooking but begin to test for soft ball stage.

• For a creamier fudge, you can substitute 3/4 cup evaporated milk plus 3/4 cup whole milk in place of the 1 1/2 cups of whole milk.

• If you find your fudge wasn't cooked enough, add a tablespoon of water, reheat and begin again.

Cooks Note: Use of a candy thermometer is recommended.

Makes 3 dozen squares.

Submitted by: CM