Cocoa Fudge - cooking recipe

Ingredients

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

Preparation

Lightly grease an 8 or 9-inch square pan.
Thoroughly combine dry ingredients in a heavy 4-quart saucepan.
Stir in milk.
Bring to a bubbly boil over medium heat, stirring constantly.
Boil, without stirring, to 234\u00b0 (soft ball stage) or until a small amount of syrup dropped in very cold water forms a soft ball.
Bulb of candy thermometer should not rest on bottom of saucepan.
Remove from heat and add butter and vanilla.
Do not stir.
Cool at room temperature to 110\u00b0 (pan is barely warm to touch).
Beat with wooden spoon until fudge thickens and loses its gloss.
Quickly spread in buttered pan.
Cool completely.
Cut into 1-inch squares.