This recipe is from the back of an old Hershey's can.
2/3 cup Hershey's cocoa
3 cups granulated sugar
1/8 teaspoon salt
1 1/2 cups milk
4 tablespoons (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in
milk; bring to a bubbly boil on medium heat, stirring constantly. Boil without
stirring to 234 degrees F (soft ball stage). The bulb of the candy thermometer
should not rest on bottom of pan.
Remove from heat. Add butter or margarine and vanilla extract. Do not stir.
Cool at room temperature to 110 degrees F.
Beat until fudge thickens and loses some of its gloss.
Quickly spread in a lightly buttered 8- or 9-inch square pan.
Yield: 3 dozen squares
Marshmallow-Nut Fudge: Increase cocoa to 3/4 cup. Cook fudge
as directed in above recipe. Add 1 cup Marshmallow Creme with butter and vanilla
extract. Do not stir. Cool to 110 degrees F.
Beat for 10 minutes. Stir in 1 cup broken nuts; pour into pan. Fudge will set
after it is poured into the pan.