3 c. sugar
2/3 c. Hershey's cocoa
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla extract

Butter an 8 or 9 inch pan; set aside. In a heavy 4 quart saucepan, combine sugar, cocoa, salt; stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil, without stirring, to 234 degrees (soft ball stage) or until syrup when dropped into very cold water forms into a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottoms of saucepan. Remove from heat. Add butter and vanilla. (Do not stir.) Cool at room temperature to 110 degrees (lukewarm). Beat with spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares. Makes about 3 dozen.