Servings: 36 squares
Ingredients:
Preparation:
Line a 9×9 inch square baking pan with parchment paper and grease. In a medium saucepan, combine the sugar, cocoa, and milk. Stir to mix together well and bring it to a boil while constantly stirring. Reduce heat to low. Cook, without stirring, until a candy thermometer reaches 238 degrees F. Remove from the heat. Add in the butter and vanilla extract. Stir very well with a wooden spoon. Pour the fudge into the prepared pan and let cool for one hour. Place the baking pan in the refrigerator and let set for 3-4 hours.
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