2/3 c. cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Combine cocoa, sugar and salt in large saucepan, three quart size. Add milk gradually, mix thoroughly, bring to a "bubbly" boil on high heat, stirring continuously. Reduce heat to medium and continue to boil the mixture, without stirring, until it reaches 232 degrees, or until a small amount of mixture forms a soft ball when dropped into cold water. Make sure the bulb of the thermometer is not resting on the bottom of the pan. Remove saucepan from heat; add butter and vanilla to mixture. DO NOT STIR. Allow fudge to cool until the temperature reaches 110 degrees. Beat by hand or with beater until fudge thickens and loses some of its gloss. Quickly pour and spread into lightly buttered 8"x8"x2" pan. Cool. Cut into squares. Yields about 3 dozen squares. NOTE: A lighter fudge can be made by using about half the amount of cocoa called for.