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

Butter an 8 or 9 inch pan; set aside. Combine sugar, cocoa and salt in heavy 4- quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil without stirring to softball stage (234 degrees on a candy thermometer or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water). Remove from heat. Add butter and vanilla, do not stir. Cool at room temperature to 110 degrees (lukewarm). Beat until fudge thickens and loses some of its gloss. Quickly spread in prepared pan; cool. Cut into 1 to 1 1/2 inch squares.