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Ingredients
- 2/3 c. Hershey's cocoa
- 4 c. sugar
- 1/8 tsp. salt
- 1 1/2 c. milk
- 1/4 c. butter
- 1 tsp. vanilla
Method
- Lightly grease 9 x 13-inch pan.
- Thoroughly combine dry ingredients in a heavy 4-quart saucepan; stir in milk.
- Bring to a bubbly boil over medium heat, stirring constantly.
- Boil without stirring to 234° (soft ball stage) or until small amount of syrup dropped into very cold water forms a soft ball.
- Bulb of candy thermometer should not rest on bottom of saucepan.
- Remove from heat; add butter and vanilla.
- Beat with wooden spoon until fudge thickens and loses its gloss.
- Quickly spread in prepared pan. Cool completely; cut into 1-inch squares.
