Step 1

Thoroughly combine cocoa, sugar, and salt in a heavy 4-quart saucepan; stir in milk.

Step 2

Bring to a bubbly boil on medium heat, stirring constantly.

Step 3

Boil without stirring to 234 degrees or the soft ball stage. Bulb of candy thermometer should not rest on the bottom of the saucepan.

Step 4

Remove from heat; add butter or margarine and vanilla. DO NOT STIR.

Step 5

Cool, at room temperature, to 110 degrees; beat until fudge thickens and loses some of its gloss.

Step 6

Quickly spread in a lightly buttered 8- or 9- inch square pan; cool.

Step 7

Note: For Marshmallow-Nut variation, increase cocoa to 3/4 cup and cook fudge as fudge. Add 1 cup marshmallow creme with butter or margarine and vanilla. DO NOT STIR, cool to 110 degrees, and beat 10 minutes. Stir in 1 cup broken nuts and pour into pan. (Fudge does not set until it is poured into the pan.)

Step 8

Make 3 dozen squares