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 8 or 9-inch square pan with foil. Butter foil; set aside. In heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly until mixture comes to a rolling boil. Boil without stirring until syrup when dropped into very cold water forms a soft ball. Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature of 110°F (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Spread in to prepared pan. Cool. Cut into squares. About 36 pieces or 1 3/4 pounds.

In honor of Brandon and Jonathan Howe.