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 cocoa, sugar and salt in a 4-quart saucepan; gradually add milk. Bring to a "bubbly" boil on medium heat, stirring constantly.

Continue to boil without stirring to 234 °F, or until a small amount of mixture forms a small ball when dropped into cold water. (Be sure that bulb of candy thermometer is not resting on bottom of saucepan.)