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

Lightly butter an 8 or 9 inch square pan. Thoroughly combine dry ingredients in a 4 quart saucepan; stir in milk. Bring to a boil on medium heat, stirring constantly. Boil, without stirring, to 234 degrees (soft ball stage) or until a small amount of mixture forms a soft ball when dropped into cold water. (Bulb of candy thermometer should not rest on bottom of saucepan).

Remove from heat; add butter and vanilla. DO NOT STIR. Cool at room temperature to 110 degrees or until pan is barely warm to the touch. Beat with a wooden spoon until fudge thickens and loses its gloss. Quickly spread in pan. Cool. Makes 36 squares.