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This fudge is heaven for the true chocolate lover.

• 2/3 cup cocoa
• 3 cups sugar
• 1/4 teaspoon salt
• 1-1/2 cups milk
• 1/4 cup butter
• 1 teaspoon vanilla extract

Butter an 8-inch square pan or dish. Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (234°F on a candy thermometer). Bulb of candy thermometer should not rest on bottom of pan. (See Note, below, for cold-water test instructions.) Do not stir. Remove from heat.

Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch). Beat until fudge thickens and begins losing its gloss. Quickly spread in pan. Let harden, and cut into squares.

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Note: The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be too hard.