3 c. sugar
2/3 c. Hershey's cocoa
Dash of salt
1 1/2 c. evaporated milk
4 1/2 tbsp. butter
1 tsp. vanilla
1 c. nuts (optional)

Blend sugar, cocoa, and salt until all lumps are dissolved. Gradually add 1 1/2 cups milk until well-mixed. Put on medium heat and stir often. Cook to soft- ball stage (a drop of chocolate dropped in a cup of cool water can be formed into a soft ball. Mixture will boil up to the top of the pan and back down before this stage is reached. Be sure to use a large saucepan - a 4 quart pan works well.)

After mixture reaches soft-ball stage, remove from heat. Add butter and vanilla. Mix well. Beat fudge as it cools until it thickens and looses its gloss. Quickly spread into buttered pan, approximately 9 or 10 inch square. Let cool, but cut into squares before it is completely cooled.

One cup of nuts can be added during the beating process, if desired. Black walnuts or pecans are especially good in this recipe.