Step 1

Line an 8 inch square pan with buttered parchment paper.

Step 2

In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).

Step 3

Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.

Step 4

Turn heat to low and continue to cook without stirring until temperature reaches 234 °F.  Approximately 30 minutes.

Step 5

Remove pot from heat, add the butter and vanilla.  Do not stir.  Cool to room temperature (110°F), approximately 30 minutes.  Then beat with a wooden spoon just until mixture begins to lose some of it's gloss (approximately 6-8 minutes).

Step 6

Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).   Cut into squares. Store in an airtight container at room temperature.

Step 7

You can also freeze the fudge in a double bag, well wrapped.  Freeze either in pieces or the whole slab.  Can be frozen up to 3 months.  Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.  Enjoy!