2/3 c. Hershey’s cocoa
3 c. sugar
1/8 teaspoon salt
1 12 c. milk
4-1/2 tablespoon butter
1 teaspoon vanilla
(for creamier fudge, substitute 3/4 c. evaporated milk for 1-1/2 c. milk)
Combine cocoa, sugar and salt. Add milk; bring to boil, stirring frequently. Cook to soft ball (234 degree F.). Remove from heat, add butter. Cool to 110 degree F. Add vanilla and beat until thick. Pour into buttered 8x8x2 pan. Cool and eat.
Yields 24 squares.