|Hersheys cocoa||2⁄3 Cup (10.67 tbs)|
|Sugar||3 Cup (48 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Lightly grease 8- or 9-inch square pan.
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°F. (soft-ball stage). (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; add butter and vanilla.
Do not stir.
Cool at room temperature to HOT. (pan is barely warm to touch).
Beat with wooden spoon until fudge thickens and loses its gloss.
Quickly spread in pan.