2/3 c. Hershey's cocoa
3 c. sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla
2 heaping tbsp. peanut butter
2 heaping tbsp. marshmallow creme

In heavy 4 quart saucepan, mix cocoa, sugar, salt and stir in milk; add butter. Cook over medium heat until butter is melted, stirring constantly. Boil without stirring until 234 degrees or soft ball stage.

Remove from heat, add vanilla and peanut butter or marshmallow. Hand beat until fudge is thick and loses some of its gloss.

Quickly spread in lightly buttered 8" or 9" square pan; cool and cut.

Soft Ball Stage: Small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water.