Fudge (from Hershey’s Cocoa Cookbook)

Ingredients:

2/3 cup cocoa
3 cups sugar
1/8 tsp. salt
1 ½ cups milk
¼ cup butter or margarine
1 tsp. vanilla
Lightly grease 8- or 9-inch square pan. Thoroughly combine dry ingredients in a heavy 4-quart saucepan; stir in milk. Bring to a “bubbly” boil over medium heat, stirring constantly. Boil without stirring to 234° F. (soft ball stage) or until small amount of syrup dropped into very cold water forms a soft ball. 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° F. (pan is barely warm to touch). Beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread in prepared pan. Cool completely; cut into 1-inch squares.