• 3 cups sugar
• 2/3 cup Hershey's Cocoa
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 1/2 stick butter
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

1. Line an 8 or 9" square pan with foil; butter foil
2. In heavy 4 quart saucepan, stir together sugar, cocoa and salt; stir in milk
3. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil
4. Boil, without stirring, to 234 degrees Fahrenheit or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water
5. Remove from heat
6. Add butter and vanilla - DO NOT STIR
7. Cool at room temperature to 110 degrees - lukewarm
8. Beat with a wooden spoon until fudge thickens and loses some of its gloss
9. Immediately stir in the chopped nuts
10. Spread quickly into prepared pan - Cool
11. Cut into squares

FOR BEST RESULTS, DO NOT DOUBLE THIS RECIPE