3 cups sugar
2/3 cup Hershey’s Cocoa or Hershey’s Special Dark Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Line an 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter the foil.
Mix the sugar, cocoa and salt in a heavy 4-quart saucepan and stir in the milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on a candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Don’ let the bulb of the candy thermometer rest on the bottom of the saucepan.
Remove from heat. Add the butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with a wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.
Makes about 36 pieces or 1-3/4 pounds.
Note: For best results, do not double this recipe.