Hershey's Cocoa Fudge

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

Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in
milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil
without stirring to 234 degrees (soft ball stage). Bulb of candy
thermometer should not rest on bottom of saucepan (we used the soft-ball
test in water). Remove from heat; add butter and vanilla. Do not stir.
Cool at room temperature to 110 degrees. Beat until fudge thickens and
loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch
square pan. Cool.

Makes 3 dozen squares.


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