Rich Cocoa Fudge

Line an 8 or 9-inch square pan with foil; butter foil.

In heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in milk and cook over medium heat, stirring constantly, until mixture comes to full rolling boil, without stirring, to 234° or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water.

Remove from heat.

Add butter and vanilla; don't stir.

Cool at room temperature to 110° (lukewarm).

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

Spread quickly into prepared pan; cool, then cut into squares.