Hersheys Cocoa Fudge

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   Line 8 or 9 in sq.pan with foil. Butter foil. In heavy 4 qt. saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil without stirring to 234 degrees, or until syrup, when dropped in cold water, forms a soft ball which flattens when removed from water. Remove from heat. Add butter and vanilla; DO NOT STIR. Cool at room temperature t0 110 degrees, (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Spread quickly into preared pan; cool. Cut into squares. About 36 pieces.

* Per serving · 4 servings · Values may vary.

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