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Rich 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. Line 8 or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. In a large, heavy saucepan, combine sugar, cocoa and salt ; stir in milk.
3. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil, then 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.
4. Remove from heat and add the butter and vanilla, BUT DO NOT STIR.
5. Cool at room temperature to lukewarm. (110°F | 45°C).
6. Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
7. Immediately spread into prepared pan; cool completely at room temperature. Cut into squares. Store tightly covered at room temperature.

Makes about 1 3/4 pounds. (Doubling this recipe is not recommended.)