Hershey's Cocoa Fudge

Ingredients

• 3 cups sugar
• 2/3 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
• 1/8 tsp salt
• 1 1/2 cups milk
• 1/4 cup butter (1/2 stick)
• 1 tsp vanilla extract

Instructions

1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix 3 cups of sugar, 2/3 cup of Hershey's Cocoa and 1/8 tsp salt in a heavy 4-quart saucepan; stir in 1 1/2 cups of milk.

3. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

4. Remove from heat. Add 1/4 cup of butter and 1 tsp vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes).

5. Quickly spread in prepared pan; cool completely. Cut into squares.

6. Store in tightly covered container at room temperature.