Ingredients

• 3 cups sugar
• 2/3 dark unsweetened cocoa, I like Hershey's Cocoa Powder
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup butter
• 1/2 cup pecans, finely chopped (optional)
• 1 teaspoon vanilla extract

Instructions

1. Line 8 or 9 inch square pan with foil.

2. Mix sugar, cocoa and salt in a heavy 4-quart saucepan.

3. Stir in whole milk.

4. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.

5. Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.

6. Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.

7. Stir in pecans.

8. Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.

9. Quickly spread into prepared pan.

10. Cool completely.

11. Cut into square.

12. Store in a tightly covered container at room temperature.