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 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 degrees (soft ball stage). Bulb of candy thermometer should not rest on bottom of pan.

Remove from heat; add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9-inch square pan; 3 dozen squares. Pig out!