2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
4 1/2 tbsp. butter
1 tsp. vanilla
1 1/2 c. milk (cream and milk)

Put in skillet cocoa, sugar and salt and stir. Add butter, vanilla, and milk. Bring to a boil, stirring frequently. Cook to 232°F or soft-ball stage. Remove from heat and beat until thick. Turn into buttered pan. Cut squares before it gets too hard.