3 c. sugar
1/8 tsp. salt
2/3 c. Hershey's cocoa
1 1/2 c. milk (evaporated)

In heavy 4 quart saucepan over medium heat, cook sugar, cocoa, salt and milk to full boil, stirring constantly. Boil without stirring to 234 degrees on candy thermometer (or until syrup, when dropped into very cold water forms a soft ball that flattens when removed from water). Remove from heat. Add 1/4 cup butter and 1 teaspoon vanilla. Beat with wooden spoon until fudge thickens and loses some gloss. Quickly spread in buttered 8 inch square pan. Cool, cut.