Rich Cocoa Fudge(Hershey'S Original Recipe) - cooking recipe

Ingredients

3 c. sugar
2/3 c. Hershey's cocoa
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter or margarine
1 tsp. vanilla extract

Preparation

In heavy 4-quart saucepan over medium heat, cook sugar, cocoa, salt and milk to a full boil, stirring constantly.
Boil, without stirring, to 234\u00b0 on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water.
Bulb of thermometer should not rest on bottom of saucepan.
Remove from heat.
Add butter or margarine and vanilla extract; do not stir.
Cool at room temperature to 110\u00b0 (lukewarm).
Beat with wooden spoon until fudge thickens and loses some gloss.
Quickly spread in buttered 8 or 9-inch pan.
Cool. Cut in 3 dozen squares.