Rich Cocoa Fudge

3 cups sugar
2/3 cup Hershey's® Cocoa or Premium European Style Cocoa (Dutch)
1/8 tsp. salt
1½ cups milk
1/4 cup margarine
1 tsp. vanilla

Line 9" square pan with foil; butter well. Set aside.

In heavy 4 qt saucepan, stir together sugar, cocoa and salt; stir in milk.

Cook over medium heat, stirring constantly until mixture comes to full
rolling boil. Boil, without stirring, reaches to 234° or until syrup,
when dropped into very cold water, forms a soft ball that flattens, when
removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.). Remove from heat. Add margarine and vanilla. Do not stir.
Cool at room temp to 110° (lukewarm). Beat with wooden spoon until fudge
thickens and loses some of its glass. Quickly spread into prepared pan; cool.

Cut into squares.

About 36 pieces or 1-3/4 pounds

VARAIONS:
Nutty Rich Cocoa Fudge:
Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and quickly spred into preapred pan.

Marshmallow Nut Cocoa Fudge:
Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with margarine and vanilla. Do not stir. Cool to 110° (lukewarm). Beat for 10 minutess; stir in 1 cup chopped nuts and pour into prepared pan. (Fudge does not set until poured into pan).