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Line an 8-inch square pan with foil and grease it with 1-1/2 tsp of butter.
In a heavy saucepan, combine sugar, cocoa, and salt. Stir in milk until smooth and bring to a rapid boil over medium heat, stirring constantly.
Insert a candy thermometer into the pan and cook, without stirring, until it reads 234°F, or soft-ball stage.
Remove from heat and add vanilla and remaining butter. Do not stir yet!
Let mixture cool to 110°F. Beat with a spoon until it thickens and begins to lose its gloss.
Spread mixture into prepared pan and let cool completely.
Using the foil liner, gently lift the fudge out of the pan. Cut into 1-inch squares and serve. Enjoy!
Don’t forget to share this recipe with your friends who love sweets!
