Cocoa Fudge

3 cups sugar
2/3 cup Hershey's Cocoa Or Hershey's Special Dark Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract

Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
Butter foil. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir
in milk. 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 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 F (lukewarm). Beat with wooden spoon until fudge
thickens and just begins to lose some of its gloss. Quickly spread into
prepared pan; cool completely. Cut into squares. Store in tightly covered
container at room temperature. About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe.

NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir
in1
cup chopped almonds, pecans or walnuts and spread quickly into prepared
pan.

MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as
directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT
STIR. Cool to
110 F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into
prepared pan. (Fudge does not set until poured into pan.)

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