Old-Fashioned Chocolate Fudge

Assembly First: Collect all ingredients to ensure a seamless cooking experience.

Pan Prep: Liberally grease an 8-inch square baking dish to avoid any sticky situations.

The Mix: Unite granulated sugar and unsweetened cocoa powder in a medium saucepan. Stir in the whole milk and blend until you achieve a uniform mixture. Crank up the heat to medium-high and keep stirring to bring the concoction to a bubbling boil.

Temperature Control: Lower the heat to a gentle simmer and introduce a candy thermometer into the pan. Allow the mixture to simmer, undisturbed, until it clocks in at 238°F (or 114°C), which should take around 10 minutes.

The Water Test: If a candy thermometer isn’t at your disposal, use the water test. Drop a minuscule amount of the fudge mixture into cold water. If a soft ball forms and flattens upon contact with a flat surface, your mixture is good to go.

The Waiting Game: Take the saucepan off the heat and let it cool down to 110°F (43°C), which should take between 50 and 70 minutes. It’s crucial that the fudge is left undisturbed during this period.

Butter & Vanilla: Introduce the softened unsalted butter and vanilla extract. Vigorously beat the mixture with a wooden spoon until it’s not just incorporated but also loses its glossy appearance.

The Final Pour: Empty the now-perfect fudge mixture into the pre-greased pan and gently press to even out the surface.

Cool & Cut: Allow the fudge to cool down either at room temperature or in the fridge. Once solidified, cut it into 1-inch squares.