3 cups of sugar (750 ml)
2/3 cup Hershey’s Cocoa (150 ml)
pinch of salt (pinch)
1 1/2 cups milk (375 ml)
1/4 cup butter (approximately) (50 ml)
1 c. vanilla-extract
1. Covering an 8-inch (2 L) square cake pan, let it hang on edges.
2. Combine sugar, cocoa, and salt in a large heavy-bottom saucepan; Stir in milk. Cook over medium heat, stirring constantly, until mixture boils. Bring to a boil, without stirring, until the temperature of the mixture reaches 234°F (112°C) on a candy thermometer or until a small amount of the mixture has been dipped in very cold water, and a soft ball forms that flattens when removed from the water. (The candy thermometer bulb should not touch the bottom of the pan.)
3. Remove from fire. Add butter and vanilla. Don’t move. Let cool at room temperature until the fudge is lukewarm (110°F/43°C). Stir with a wooden spoon until the fudge thickens and begins to lose its luster. spreads quickly in a greased pan; Let it cool completely. Cut into squares. Keep it tightly covered at room temperature.
Makes about 3 dozen pieces.