Step 1

Lightly grease an 8- or 9-inch square pan with butter or line it with parchment paper or foil.

Step 2

In a heavy 4-quart saucepan, sift together the cocoa powder, sugar, and salt. Mix well until combined, then stir in the milk.

Step 3

Bring the mixture to a boil over medium heat, stirring constantly.

Step 4

Stop stirring but keep the mixture boiling until it reaches 234 degrees Fahrenheit — the soft-ball stage. When checking the temperature, the bulb of the candy thermometer should not touch the bottom of the saucepan.

Step 5

Remove it from the heat. Add the butter or margarine and vanilla without stirring.

Step 6

Let the mixture sit until it cools to 110 degrees Fahrenheit (room temperature).

Step 7

Beat the mixture at medium speed until it thickens and loses its shine. Quickly spread the fudge in the prepared pan and allow it to cool.

Step 8

Cut fudge into bite-sized squares. Enjoy!

Step 9

Follow steps 1-4, but increase the amount of cocoa powder to 3/4 cup.

Step 10

Remove the mixture from the heat. Add the butter or margarine, vanilla, and 1 cup marshmallow creme without stirring.

Step 11

Let the mixture sit until it cools to 110 degrees Fahrenheit (room temperature).

Step 12

Beat the mixture at medium speed for 10 minutes. Stir in 1 cup of crushed nuts. Pour the fudge into the prepared pan and allow it to set.

Step 13

Cut fudge into bite-sized squares. Enjoy!