Hershey'S Cocoa Fudge - cooking recipe

Ingredients

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

Preparation

Combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbling boil on medium heat, stirring constantly. Boil, without stirring, to 234\u00b0 (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat. Add butter and vanilla. Do not stir.
Cool at room temperature at 110\u00b0.
Beat until fudge thickens and loses some of its gloss.
Quickly spread in a lightly buttered 8 or 9-inch square pan. Cool and cut in pieces.