- Combine cocoa, salt, and sugar. Mix well.
- Add milk and mix well.
- While stirring constantly, bring contents to a boil in a 4-quart saucepan.
- Let the fudge boil gently for about 20 minutes without stirring. Fudge is ready when it forms a small ball when dropped into a glass of cold water.
- Remove fudge from heat and add butter and vanilla. Do not stir.
- Let fudge sit in saucepan until it is lukewarm (typically about 30-40 minutes).
- Whip the fudge with a wooden spoon until it starts to thicken and lose some of its gloss.
- Pour fudge into a lightly greased glass pie dish and let cool.
If successful, the fudge will snap in half, and melt in your mouth. If it didn't cook long enough, it will not harden (great for ice cream). If cooked too long, the fudge can be used as a doorstop or even to hammer nails.
It may take a few tries, but once you are successful, you'll be using this recipe for many, many years. Good luck!