Rich Old Fashioned Cocoa Fudge

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

In a large, heavy saucepan, combine sugar, cocoa and salt ; stir in milk.

Cook over medium heat, stirring constantly , until mixture comes to full rolling boil, then boil, without stirring , until mixture reaches 234°F (110°C) on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water.

Remove from heat and add the butter and vanilla, BUT DO NOT STIR .

Cool at room temperature to lukewarm. (110°F |45°C).

Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.

Immediately spread into prepared pan; cool completely at room temperature. Cut into squares. Store tightly covered at room temperature.