2 cups sugar
1/2 cup cocoa
1/2 cup milk
pinch of salt
few drops vanilla
1 tbsp. (rounded) butter

Combine sugar, cocoa, milk, salt and vanilla in a cold iron skillet, mixing well.

Bring to a boil over low heat. Let boil, stirring occasionally, until a definite ball forms in cold water (234-240°F on candy thermometer).

Remove from heat; add butter.

Let stand until almost cool enough to hold your hand on bottom of skillet.

Beat vigorously until mixture starts to set. Pour into buttered plate. Cool; cut into squares.

Cooks Note: Use of a candy thermometer is recommended.