Rich Cocoa Fudge - cooking recipe

Ingredients

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

Preparation

Butter 8 or 9-inch square pan; set aside.
In heavy 4-quart saucepan, combine 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 on candy thermometer (soft ball stage).
Remove from heat.
Add butter, vanilla and nuts.
Do not stir.
Cool at room temperature to 110\u00b0.
Beat until fudge thickens and loses some of its gloss.
Quickly spread into prepared pan.
Cut into squares.
Makes about 3 dozen candies.