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Old Fashioned Cocoa Fudge

3 cups granulated sugar

2/3 cup unsweetened cocoa powder
1/8 teaspoon salt

1 1/2 cups milk

1/4 cup butter
1 teaspoon vanilla extract

1 cup toasted chopped nuts (optional)

1. Line an 8 or 9-inch square pan with foil, extending foil over edges of pan. Butter foil; set aside.
2. In heavy 4-quart saucepan, combine sugar, cocoa and salt; gradually stir in milk. Cook over medium heat, STIRRING CONSTANTLY, until mixture comes to full rolling boil. Boil, WITHOUT STIRRING, until mixture reaches 234°F (110°C) on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water.
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F / 45°C (lukewarm).
4. Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Stir in nuts, if desired, and quickly spread into prepared pan; cool completely. Using foil edges, lift fudge out of pan onto a cutting board and cut into squares. Store in tightly covered container at room temperature.

Makes about 1 3/4 pounds. (For best results, do not double this recipe.)