2/3 c. cocoa
3 c. sugar
1/2 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Thoroughly combine dry ingredients in a large heavy saucepan; stir in milk. Bring to a bubbly boil or medium heat, stirring constantly. Boil without stirring to 234 degrees (soft ball stage).

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 an 8 or 9 inch buttered pan (can add 1 cup nuts before beating.)