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Directions:.
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.
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Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
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Butter foil.
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Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk.
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Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
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Boil, without stirring, until mixture reaches 234F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water.
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(Bulb of candy thermometer should not rest on bottom of saucepan.)
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Remove from heat.
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Add butter and vanilla.
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DO NOT STIR.
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Cool at room temperature to 110F (lukewarm).
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Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
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Quickly spread into prepared pan; cool completely.
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Cut into squares.
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Store in tightly covered container at room temperature.
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About 36 pieces or 1-3/4 pounds.
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NOTE: For best results, do not double this recipe.
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VARIATIONS:
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NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed.
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Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
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MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup.
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Cook fudge as directed.
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Add 1 cup marshmallow creme with butter and vanilla.
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DO NOT STIR.
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Cool to 110F (lukewarm).
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Beat 8 minutes; stir in 1 cup chopped nuts.
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Pour into prepared pan.
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(Fudge does not set until poured into pan.
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).
