Fudge

Directions

1. 1
   Butter an 8 or 9-inch square pan.
2. 2
   In a large heavy saucepan, combine sugar, cocoa powder and salt; stir in milk.
3. 3
   Bring to a boil over medium heat, stirring constantly with a wooden spoon to dissolve sugar.
4. 4
   Clip thermometer to side of pan, making sure bulb does not rest on bottom of pan.
5. 5
   Continue to cook, stirring constantly, to 234°F (112°C); mixture should boil at a moderate steady rate.
6. 6
   Remove from heat.
7. 7
   Drop in butter and vanilla; do not stir.
8. 8
   Cool at room temperature to 110°F (44°C), about 1 hour. Remove candy thermometer.
9. 9
   Beat with a wooden spoon until fudge becomes very thick and loses its gloss.
10. 10
    Immediately spread fudge in prepared pan.
11. 11
    While it is still warm, score in 1-inch squares. Cool and finish cutting.
12. 12
    Makes 64 pieces.