3 c. sugar
3 tbsp. Hershey's cocoa
1 (12 oz.) can evaporated milk
1 pinch salt
1 tsp. vanilla
1 stick butter (room temperature)
1 (10 oz.) jar red cherries, drained (reserve 1 tbsp. juice)

Grease 10 1/2 x 8-inch pan or dish with butter.

Combine sugar, cocoa and salt in heavy, medium saucepan. Mix well. Add evaporated milk, stirring until well blended. Cook over medium-high heat, stirring constantly. Bring to boil. Reduce heat to medium; continue to stir to prevent from boiling over. Add vanilla, butter, cherries and cherry juice. Continue to stir. Bring to boil again. Cook until soft ball forms when dropped into cold water. Remove from heat. Stir vigorously until sugar starts to form on side of saucepan. Pour immediately into buttered pan or dish. Allow to cool and cut into squares.

This is the basic recipe for cocoa fudge. Cherries can be substituted with pecans, peanut butter, raisins, etc.