* Ingredients : 

°3 c sugar
°2/3 cup cocoa
°1/8 tsp salt
°1 1/2 c milk
°1/4 c real butter,
°1 tsp vanilla extract

Line 8- or 9-inch square pan with foil; sheet of butter.
In a large, heavy-bottomed saucepan, combine the first three ingredients; stir in the milk, with a wooden spoon*.
Cook over medium heat, stirring constantly, until the mixture comes to a full boil.
Boil, without stirring, at 234 degrees F on a candy thermometer (or until syrup, when dropped into very cold water, forms a soft ball that flattens when removed some water). 
The candy thermometer bulb should not rest on the bottom of the pan. (It may take 20-30 minutes).
Remove from fire. Add butter and vanilla.
DO NOT STIR! Cool to room temperature 110 degrees F (warm). (This may take 2 to 2-1/2 hours).
Beat with a wooden spoon until the fudge thickens and loses some of its shine. It really works best if you have someone to team up with.) It starts to look more like frosting than thick syrup when ready.
Spread quickly in prepared pan; cool.
Cut into squares.

Enjoy !