Hershey's Cocoa Fudge

Ingredients

2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla

Method

• Thoroughly combine cocoa, sugar, and salt in a heavy  4-quart saucepan; stir in milk.
• Bring to a bubbly boil on medium heat, stirring constantly. 
• Boil without stirring to 234 degrees or the soft ball stage. Bulb of candy thermometer should not rest on the bottom of the saucepan. 
• Remove from heat; add butter or margarine and vanilla. DO NOT STIR.
• Cool, at room temperature, to 110 degrees; beat until fudge thickens and loses some of its gloss. 
• Quickly spread in a lightly buttered 8- or 9- inch square pan; cool.

Note: For Marshmallow-Nut variation, increase cocoa to 3/4 cup and cook fudge as fudge. Add 1 cup marshmallow creme with butter or margarine and vanilla. DO NOT STIR, cool to 110 degrees, and beat 10 minutes. Stir in 1 cup broken nuts and pour into pan. (Fudge does not set until it is poured into the pan.)

Make 3 dozen squares