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
1 c. chopped nuts (optional)

Grease 8 or 9 inch square pan. Combine dry ingredients in heavy 4 quart saucepan; stir in milk. Bring to bubbly boil over medium heat, stirring constantly. Boil, without stirring, to 234 degrees (soft ball stage). Do not let candy thermometer rest on bottom of pan. Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature to 110 degrees. Add nuts, if desired, and beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread in prepared pan. Cool completely; cut into 1 inch squares.