At the stove
Make the recipe
- Grease an 8 x 8-inch square pan and set aside.
- Combine sugar, cocoa, and milk in a medium saucepan; stir to blend.
- Bring to a boil, stiring constantly.
- Reduce heat and simmer. Do NOT stir again.
- Cook until 238°F (115°C) on a candy thermometer, or until a drop in cold water forms a softball that flattens when pressed.
- Remove from heat and add butter and vanilla extract.
- Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into the prepared pan, let cool, and cut into about 60 squares.
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