Instructions: In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk; bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, unitl a candy thermometer reads 234 degrees (soft-ball stage). Remove from the heat; add butter and vanilla (do not stir). Cool to 110 degrees. Beat with a spoon until fudge thickens and just begins to lose its gloss.

Immediately spread into a buttered 8-in. square pan. Cool. Cut into 1-in.

squares.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.