Preparation

• Some preparation is involved before the process of making the fudge begins. First, line a 8- or 9-inch square baking pan with aluminum foil and then butter it so the fudge does not stick to the aluminum foil. Place a heavy 4-quart saucepan non the stove top.
  
  

Ingredients

• Pre-measure and set aside 3 cups of sugar, 2/3 cup of cocoa powder, 1/8 tsp. salt, 1 1/2 cups of whole milk, 1/2 stick of real butter and 1 tsp. of pure vanilla extract.
  
  

Making Fudge

• Heat the 4-quart saucepan to medium heat. While the saucepan is warming, mix into the saucepan the sugar, cocoa and salt. Stir constantly until the mixture comes to a rolling boil, signified by foaming bubbles rolling across the surface of the mixture. Boil without stirring until a small ball of the mixture dropped into ice water forms a soft ball that then flattens when removed from the ice water.
  Remove the mixture from the heat and add butter and vanilla to the mixture. Do not stir the mixture, as it will destroy the crystals being formed that give fudge its texture. Let the butter melt into the mixture until the mixture becomes lukewarm. With a wooden spoon, beat the fudge mixture until it becomes smooth and begins to lose its shiny gloss. Quickly spread the fudge into the prepared baking pan. Cool the fudge completely and then cut into squares. This recipe makes approximately 36 squares, roughly 1 3/4 pounds of fudge.
  
  

Storage

• Store the fresh fudge in an airtight container lined with wax paper at room temperature. The fudge will keep its freshness for about three weeks.