Classic Creamy Chocolate Fudge

Ingredients

Granulated sugar

3 cups

Unsweetened cocoa powder

3/4 cup

Evaporated milk

1.5 cups

Unsalted butter

1/2 cup

Vanilla extract

1 teaspoon

Chopped nuts (optional)

1/2 cup

Instructions

1. Line an 8x8-inch baking dish with parchment paper, leaving an overhang on two sides to facilitate easy removal of the fudge.
2. In a large, heavy-bottomed saucepan, combine the granulated sugar, unsweetened cocoa powder, evaporated milk, and unsalted butter.
3. Place the saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a boil.
4. Continue cooking the mixture, stirring continuously, for about 7-8 minutes or until it reaches a temperature of 235°F (soft-ball stage) on a candy thermometer.
5. Once the desired temperature is reached, remove the saucepan from the heat and stir in the vanilla extract. If you're using nuts, fold them in at this stage.
6. Carefully pour the hot fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
7. Allow the fudge to cool at room temperature for about 2 hours, or until firm.
8. Using the overhangs of the parchment paper, lift the set fudge out of the baking dish. Cut it into squares of your desired size.
9. Store the fudge in an airtight container at room temperature. It can be enjoyed for up to two weeks.