Cocoa Fudge - Clarence Pearson

½ cup cocoa (scant)
3 cups sugar
1/8 tsp. salt
1 ½ cups milk
4 ½ T butter
1 tsp. vanilla
Stir first 4 ingredients together in heavy saucepan. Bring to a bubbly boil until candy reaches the soft ball stage (234 degrees). Stir continuously until mixture reaches the boil, then reduce heat and do not stir. Remove from heat and add butter and vanilla. Stir as little as possible. Cool to 110 degrees and then beat until candy loses some of its gloss. Poured into greased 8 or 9 inch square pan.