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

Line an 8 or 9-inch square pan (or 9 x 13-inch baking dish if you want thinner pieces) with foil or cooking spray. If using foil, butter foil. In heavy quart saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil without stirring until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan). Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

Makes about 36 pieces or 1 3/4 pounds. Note: For best results, do not double this recipe. Variation: Peanut Butter Fudge: Beat cooked fudge as directed. Immediately stir in 3 tablespoons of peanut butter, or slightly more to taste. I have made this recipe for special occasions since childhood, but I mostly enjoyed making it for my sister when she was suffering from a rare form of MS. She loved this fudge so much.