Instructions
1. Prepare the Pan: Line an 8×8-inch square baking dish with parchment paper or lightly grease it with butter. Set aside.
2. Combine Dry Ingredients: In a heavy-bottomed saucepan, whisk together the cocoa powder, sugar, and salt until well combined.
3. Add Milk: Stir in the milk until all of the dry ingredients are moistened. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil.
4. Boil Without Stirring: Once the mixture reaches a boil, stop stirring. Attach a candy thermometer to the side of the pan, making sure the tip is submerged in the mixture but not touching the bottom. Continue to cook without stirring until the mixture reaches 234°F (soft-ball stage).
5. Add Butter and Vanilla: Remove the saucepan from the heat and add the butter and vanilla extract, but do not stir. Let the mixture cool to 110°F without stirring—this will take about 30-45 minutes.
6. Beat the Fudge: Once the mixture has cooled to 110°F, use a wooden spoon to beat the fudge until it becomes thick and loses its glossy sheen, about 5-10 minutes.
Pour into Pan: Quickly pour the fudge into the prepared baking dish and spread it out evenly.
7. Cool and Cut: Allow the fudge to cool completely at room temperature before cutting it into squares.
