Rich Cocoa Fudge(Hershey's Original Recipe)

In heavy 4-quart saucepan over medium heat, cook sugar, cocoa, salt and milk to a full boil, stirring constantly.

Boil, without stirring, to 234° on candy thermometer or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed from water.

Bulb of thermometer should not rest on bottom of saucepan.

Remove from heat.

Add butter or margarine and vanilla extract; do not stir.

Cool at room temperature to 110° (lukewarm).

Beat with wooden spoon until fudge thickens and loses some gloss.

Quickly spread in buttered 8 or 9-inch pan.

Cool. Cut in 3 dozen squares.