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
1/2 c. powdered sugar

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°F (soft-ball stage). Remove from heat. Add butter and vanilla. DO NOT STIR! Cool at room temperature to 110°F. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered dish. Cool.

Makes 3 dozen squares (36 servings).