Ingredients
- 2/3 cup cocoa powder
- 3 cups sugar
- 1/4 teaspoon salt
- 1-1/2 cups milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
Instructions
- Butter an 8-inch square pan or dish. If you plan on performing the cold water test, go ahead now and set a Pyrex measuring cup with about a cup of water in the freezer so that it is cold when you need it.
- Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in milk.
- Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (234°F on a candy thermometer). Bulb of candy thermometer should not rest on bottom of pan. (See Note, below, for cold-water test instructions.) Do not stir. Remove from heat.
- Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110°F degrees (pan is barely warm to the touch).
- Beat until fudge thickens and begins losing its gloss.
- Quickly spread in pan. Let harden, and cut into squares.
