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

Combine cocoa, sugar and salt. Add milk gradually. Bring to a bubbly boil stirring continuously. Reduce heat and boil without stirring to 232 degrees. Remove from heat. Add butter and vanilla. Do not stir! Cool to 110 degrees and beat with mixer. Watch for color and texture to change. Pour into greased or buttered oblong pan and let harden.