Ingredients
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3 cups granulated sugar
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2/3 cup unsweetened cocoa powder (such as Hershey’s)
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1/8 tsp salt
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1 1/2 cups whole milk
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1/4 cup unsalted butter (plus extra for greasing pan)
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1 tsp vanilla extract
Use a heavy saucepan, at least 3‑quart size, for even heating.
Step 1: Prepare the Pan
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Butter an 8×8‑inch or 9×9‑inch square pan (for thicker fudge, use 8×8; for slightly thinner, use 9×9).
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Line with parchment paper, leaving an overhang on two sides to lift the fudge out later, and lightly butter the parchment.
This keeps the fudge from sticking and makes cutting neat squares easier.
Step 2: Combine Sugar, Cocoa, and Milk
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In the saucepan (off heat), whisk sugar, cocoa powder, and salt until no cocoa lumps remain.
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Pour in milk and stir until everything is well combined.
Mixing dry and wet ingredients thoroughly at the start helps prevent grainy fudge later.
Step 3: Cook to the Soft‑Ball Stage
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Place the pan over medium heat and stir constantly until the sugar dissolves and the mixture comes to a gentle boil.
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Once boiling, stop stirring. Clip a candy thermometer to the side of the pan (tip submerged, not touching the bottom).
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Cook without stirring until the temperature reaches 234–240°F, the “soft‑ball” stage.
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If you do not have a thermometer, test by dropping a little syrup into cold water; it should form a soft, pliable ball you can pick up.
Do not stir during this stage or scrape the sides; that can cause sugar crystals and make the fudge sandy.
