Ingredients:

3 cups sugar

2/3 cup Hershey’s cocoa

1/8 tsp. salt

1 1/2 cups milk

1/4 cup (1/2 stick) butter or margarine

1 tsp. vanilla extract

 

Directions:

Line 8 or 9” square pan with foil; butter foil. In a heavy 4 qt. saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to 234 degrees or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed 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 (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Spread quickly into prepared pan; cool. Cut into squares. About 36 pieces. You can put peanut butter in your mixture.

 

Submitted by Ruth Tucker Burns