Now that one is a keeper, Thanks!
Here is the one I used out of a Hershey's Cocoa Cookbook. The book has a copyright of 1979 to give you an idea of how old it is.
Fudge, 2/3 cup of Cocoa, 3 cups of sugar, 1/8 teaspoon of salt, 1 1/2 cups of milk.
1/4 cup of butter or margarine, 1 teaspoon vanilla (extract?)
Lightly grease 8 or 9 inch square pan. Thoroughly combine dry ingredients in a heavy 4-quart sauce-pan; stir in milk.
Bring to a "bubbly" boil over medium heat, stirring constantly.
Boil without stirring to 234 degrees F. (soft-ball stage) or until small amount of syrup dropped into very cold water forms a soft ball. Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat; add butter and vanilla. Do not stir.
Cool at room temperature to 110 degrees F. (pan is barely warm to touch) Beat with wooden spoon until fudge thickens and loses it gloss. Quickly spread in prepared pan. Cool completely; cut into 1-inch squares.
I have never been able to make any kind of candy that requires a ball, soft, hard or in between. My ex-mother-in-law gave me the recipe thirty five years ago and it's always worked.
I forgot to tell you, stir the whole time it's boiling. It is very easy though to make.