2/3 c. Hershey's breakfast cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
4 1/2 tbsp. butter
1 tsp. vanilla

Combine cocoa with sugar and salt. Add milk; bring to boil, stirring frequently. Cook to 232°F or until a small amount of mixture forms a soft ball when dropped in cold water. Remove from heat. Drop in butter. Cool to lukewarm (110°F). Add vanilla and beat until mixture thickens. Pour into buttered pan and cut in squares.