Rich Cocoa Fudge - cooking recipe

Ingredients

3 c. sugar
1/8 tsp. salt
1/4 c. butter, soft
2/3 c. Hershey's cocoa or European style
1 1/2 c. milk

Preparation

Line an 8-inch or 9-inch square pan with foil; butter foil.
In heavy 4-quart saucepan stir together sugar, cocoa and salt; stir in milk.
Cook over medium heat, stirring constantly until mixture comes to full rolling boil.
Boil without stirring to 234\u00b0 or until syrup, when dropped into cold water, forms a soft ball which flattens when removed from water.
(Bulb of candy thermometer shouldn't rest on bottom of pan.)
Remove from heat.
Add butter and vanilla.
Do not stir.
Cool at room temperature to 110\u00b0 (lukewarm).
Beat with wooden spoon until fudge thickens and loses some gloss.
Quickly spread into prepared pan.
Cool; cut into squares.
Makes 36 pieces; 1 3/4 pounds.