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

Bring to a full boil over medium heat, stirring constantly. Then boil without stirring, to 234 degrees on a candy thermometer. Remove from heat.

Add: 1 tsp. vanilla

Do not stir. Cool at room temperature to 110 degrees. Beat with a wooden spoon until fudge thickens and loses gloss. Quickly spread in buttered 9 inch square pan. Cool. Cut in squares.