2/3 cup Hershey's cocoa
3 cups sugar
1/8 tsp. salt
1 1/2 cups milk
1/4 cup (1/2 stick) butter
1 tsp. vanilla
pecans (optional)

In a 3-quart heavy saucepan, combine cocoa, sugar and salt. Add milk and gradually mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously.

Reduce heat to medium and continue to boil the mixture without stirring until it reaches soft ball stage (234°F on candy thermometer) (about 10 to 15 minutes).

Remove saucepan from heat; add butter and vanilla. DO NOT STIR!

Allow fudge to cool at room temperature until it reaches 110°F (about 15 minutes).

Beat by hand until the fudge thickens and loses some of its gloss.

Quickly pour and spread fudge in a lightly buttered 8x8x2-inch pan (or cookie sheet for smaller pieces). Cool and cut into squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes about 3 dozen squares.

Submitted by: Blackwell