Hershey's Cocoa Fudge

In between listening to Sam Seder's Seder on Sunday show on Air America Radio, I made half a batch of this:

2/3 Cup cocoa
3 Cup sugar
1/8 teasp. salt
1-1/2 Cups milk
1/4 Cup butter or margarine
1 teasp. vanilla

Combine dry ingredient in 4-quart saucepan; stir in milk. Bring to "bubbly" boil on medium heat, stirring constantly. Reduce heat a little and boil then without stirring to 234 degrees F. (soft-ball stage) Remove from heat, add butter and vanilla. DO NOT STIR. Cool at room temp until 110 degrees F. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8-or-9 inch pan; cool. Cut. Eat. Enjoy.

NOTE: soft ball - several drops of fudge in cup of cold water forms a ball in the bottom when touched - or use candy thermometer. Mine was a trifle past soft ball when I took it off the heat so I didn't wait for it to cool to 110. Once it lost gloss it quickly solidified! But oh soooo tasty. For hot fudge sauce, make a half batch of the above and use 1 cup of milk instead of 3/4 C of milk. Pour on ice cream and wow!! Reminds me of childhood and my kids probably feel similarly as Little Kat wanted me to find it for her.