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Thoroughly combine cocoa, sugar, and salt in a 4-quart saucepan. Gradually add evaporated milk. Bring to a bubbly boil on medium heat, stirring constantly. Continue to boil without stirring to 234 degrees, or until a small amount of mixture forms a soft ball when dropped into cold water. Remove saucepan from heat. Add butter and vanilla. Do not stir. Cool to 110 degrees. Beat by hand until fudge thickens and loses some of its gloss. Quickly spread into a buttered 8 or 9 inch pan. Cool, slice, and serve.
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