2/3 c. hershey's cocoa
3 c. granulated sugar
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. Vanilla

Thoroughly combine cocoa, sugar and salt in a heavy large saucepan; stir in milk. Bring to rolling boil over medium heat, stirring constantly. Boil without stirring to 234/235 degrees (soft ball stage) or until a small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature to 110 degrees; beat with 
a wooden spoon until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9 inch square baking pan; cool. 
 

NOTES :
To make vanilla fudge, just omit the cocoa.

SOFTBALL: when syrup is dropped into very cold water it forms a soft ball that flattens
                  when removed from water. 

For best results, do not double this recipe. 

 VARIATIONS: NUTTY COCOA FUDGE: Beat cooked
 fudge as directed. Immediately stir in 1 cup black walnuts, 
 chopped almonds,pecans or walnuts and spread quickly into 
 prepared pan. 

 MARSHMALLOW COCOA FUDGE: Increase cocoa to
 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme
 with butter and vanilla. DO NOT STIR. Cool to 110°F  (lukewarm).
Beat 8 minutes; (optional: stir in 1 cup chopped nuts.)
 Pour into prepared pan. (Fudge does not set until poured into pan.)