2/3 cup Hershey's cocoa
3 cups granulated sugar
1/8 teaspoon salt
1 1/2 cups milk
4 tablespoons (1/2 stick) butter or margarine
1 teaspoon vanilla extract

Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk; bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234 degrees F (soft ball stage). The bulb of the candy thermometer should not rest on bottom of pan.

Remove from heat. Add butter or margarine and vanilla extract. Do not stir. Cool at room temperature to 110 degrees F.

Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8- or 9-inch square pan. Cool.

Makes 3 dozen squares.

Marshmallow-Nut Fudge
Increase cocoa to 3/4 cup. Cook fudge as directed in above recipe. Add 1 cup Marshmallow Cr?e with butter and vanilla extract. Do not stir. Cool to 110 degrees F.

Beat for 10 minutes. Stir in 1 cup broken nuts; pour into pan. Fudge will set after it is poured into the pan.