Hershey'S Cocoa Fudge - cooking recipe

Ingredients

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

Preparation

Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Then boil without stirring to 234\u00b0 (soft-ball stage). Bulk 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\u00b0. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9-inch pan. Cool and cut in squares.