Old Fashioned Fudge

Tonight I'm making my first attempt at the classic fudge recipe on the back of the Hershey's cocoa container. I've actually made it a few times in my life but more often than not it doesn't turn out correctly.

Tonight's issues so far is that I used a 2.5qt sauce pan when it asks for a 4qt. The reason is probably to keep it from boiling over which I was having problems with in my pan. My next possible issue is that I didn't let it get hot enough.

Right now it's cooling to 110°F. 

Practice makes perfect, right?
---

The recipe is as follows:

2/3 c. Hershey's cocoa
3 c. sugar (reg. granulated type)
1/8 tsp. salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Combine cocoa, sugar and salt in a large saucepan (4 quart size); add milk gradually and mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce heat to a medium temperature and continue to boil without stirring until the mixture reaches a temperature of 234 (or until a small amount forms a soft ball when dropped into cold water). --Usually this takes about 20 minutes at medium heat.

Remove saucepan from heat; add butter and vanilla but do not stir. Allow to cool at room temperature until the mixture reaches 110 degrees--usually the cooling process takes about 20 minutes also. Stir by hand until fudge thickens and loses some of its gloss.

Quickly pour and spread in a lightly buttered 8x8x2 inch pan. Cool and cut into squares.

---

One more thing... Since I had such great results from weighing my ingredients when I made chocolate chip cookies I'm searching for weights for this recipe.