Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           unsweetened cocoa
   3      cups          sugar
     1/8  teaspoon      salt
   1 1/2  cups          milk
     1/4  cup           butter or margarine
   1      teaspoon      pure vanilla extract

Preparation:

Makes about 6 dozen squares 1. Lightly grease 8-or 9-inch square pan. 2. Thoroughly combine dry ingredients in a heavy 4-quart saucepan; stir in milk. 3. Bring to a "bubbly" boil over medium heat, stirring constantly. 4. Boil without stirring until temperature registers 234 F. on candy thermometer (soft-ball stage), or until a small amount of syrup dropped into very cold water forms a soft ball. (Bulb of candy thermometer should not rest on bottom of saucepan.) 5. Remove from heat. Add butter and vanilla; do not stir. 6. Cool at room temperature to 110 F. (pan is barely warm to touch). 7. Beat with wooden spoon until fudge thickens and loses its gloss; quickly spread in prepared pan. 8. Cool completely; cut into 1-inch squares. Marshmallow-Nut Fudge (Variation) 1. Increase cocoa to 3/4 cup; cook fudge as above. 2. Add 1 cup marshmallow creme with butter and vanilla; do not stir. 3. Cool to 110 F. on candy thermometer. Beat 10 minutes; stir in 1 cup broken nuts and pour into pan. (Fudge will not set until it is poured into pan.)

Nutritional Information:

6 dozen