2/3 cups Cocoa 3 cups sugar 1/8 teaspoon salt 1 1/2 cups milk 1/4 cup butter or margarine 1 teaspoon vanilla Candy thermometer - optional

Thoroughly combine cocoa, sugar and salt in heavy 4 quart saucepan; stir in milk. Bring to rolling boil on medium heat, stirring constantly. Boil with stirring to 234 degree - (soft ball stage) Remove from heat; add butter or margarine and vanilla. DO NOT STIR. Cool at room temperature to 110 degree; then beat until fudge thickens. Quickly spread into a lightly buttered 8 or 9 inch pan. Cool and cut into squares.