Cooking Instructions:

In a heavy saucepan, combine the granulated sugar, sifted cocoa powder, milk, and light corn syrup. Stir the mixture over medium heat until the sugar dissolves completely.

Once the sugar has dissolved, continue to cook the mixture until it reaches a temperature of 234°F on a candy thermometer, or until a soft ball forms when a small amount of the mixture is dropped into cold water.

Remove the saucepan from the heat and add the unsalted butter without stirring. Allow the mixture to cool to 110°F without stirring.

Once cooled, use a wooden spoon to beat the fudge until it becomes creamy and loses its glossy appearance. If desired, add vanilla extract and nuts during this step.

Lightly butter a pan and pour the fudge into it, spreading it evenly. Refrigerate the fudge, covered, until firm, which should take about 2 hours.

Once firm, cut the fudge into squares and serve. Enjoy!

To guarantee your fudge turns out perfectly, remember to use a candy thermometer for precise temperature control, as this is crucial for the fudge's texture. Additionally, this recipe is known for its classic, homemade quality, which enhances the overall experience of making and enjoying the fudge.

Make sure to lightly butter your pan to prevent sticking, and give the fudge enough time to cool and beat it thoroughly for that creamy finish.

If you're looking for variations, feel free to experiment with different additions like mini-marshmallows or chocolate chips!