Ingredients:
3/4 cup Hershey’s unsweetened cocoa
3 cups sugar
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans (optional)
Instructions:
Line an 8-inch square baking dish or pan with foil, allowing the foil to hang over the sides. Lightly grease the foil with butter.
In a medium heavy saucepan, combine the cocoa, sugar, salt, and milk. Over medium heat, bring the liquid to a boil while stirring continuously.
This will take about five minutes.
Once the mixture reaches a boil, continue cooking without stirring until it reaches a temperature of 234 degrees Fahrenheit on a candy thermometer, or if a small amount dropped into cold water forms a soft ball.
Remove the saucepan from the heat and transfer it to a sink filled with at least two inches of cold water. Add the butter and vanilla to the pan without stirring. Allow the pan to sit in the cold water until the mixture reaches room temperature.
Remove the pan from the cold water. With a wooden spoon, stir in the vanilla and melted butter. Using the wooden spoon, beat the mixture until it starts to lose its glossy, shiny look and acquire a satiny shine. This may take some time.
If using nuts, add them to the mixture and immediately spread the fudge into the prepared dish.
Allow the fudge to sit for at least an hour before cutting it into pieces.
Store the fudge in a candy tin or an airtight container.