Step 1

Place sugar, baking soda, Jello and milk in a large saucepan. Use one larger than 4 quarts if you have it.

Step 2

Cook the Jello mixture over medium heat until it reaches 234℉. Stir frequently to keep it from sticking to the bottom and scorching. Be very careful as the mixture is hot and will get foamy.

Step 3

Once the mixture reaches 234℉, remove it from the heat. Pour into a bowl and add the butter. Beat until the mixture thickens a bit.

Step 4

Pour into a greased and lined 8-inch square pan. Chill until firm, at least a couple of hours.

Step 5

Cut into squares. Store your fudge in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.