Step 1

Grease the inside of a 9 x 9 baking dish or pan with butter.  Line the dish with a piece of parchment paper that is long enough to hang over the sides, so that you can grab it to lift the fudge out later.  There is no need to butter the parchment paper again.  You can also use foil if desired.

Step 2

In a 2 quart heavy saucepan, combine the sugar, cocoa, salt, and milk.  Mix and bring to a boil over medium heat.  Place a candy thermometer on the side of the pan, if not using the cold water test, and cook mixture over medium heat, stirring slowly but constantly, until mixture reaches a soft ball stage (234 degrees) on a candy thermometer or forms a soft ball when tested in cold water.  Immediately remove from heat.

Step 3

Add the butter, vanilla, peanut butter, and nuts, if using, and beat with a wooden spoon until thoroughly combined and mixture begins to slightly thicken.  This should only take about 30 seconds.  Immediately spread candy evenly into a prepared 9 x 9 baking dish.  I use an offset spatula to spread it.

Step 4

Allow the candy to completely cool.

Step 5

Run a sharp knife along the two sides of the dish where there is no parchment paper.  Gently grab the ends of the parchment paper and lift the fudge up and out of the dish and onto a counter.  Cut the fudge into squares.  I use a long sharp knife and cut the fudge into long strips first, then into squares.

Step 6

Store fudge in an airtight container and refrigerate if you’re not going to eat it right away.  It will stay fresh for up to one week.

Step 7

All fudge freezes nicely, so feel free to make it in advance and freeze it for the holidays.  Make sure it’s wrapped tightly or in an airtight container.  If I’m giving the entire batch to someone after freezing it, I place the candy in a candy tin, place a piece of plastic wrap over the top, then place the lid on the tin and freeze.