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1
Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray).
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2
Have hand held electric mixer set up and ready to use.
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3
Have butter, vanilla and nuts measured and ready to add.
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4
If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes.
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5
Set nuts aside to cool.
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6
Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven).
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7
Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over!
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8
Blend together dry ingredients in saucepan, then add the milk, stirring until blended.
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9
Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon.
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10
Note: If mixture is spattering out of pan, reduce heat slightly.
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11
(Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water.
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12
Remove from heat.
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13
Immediately add butter, vanilla and toasted nuts, if desired.
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14
Beat at high speed with electric hand-mixer until fudge begins to stiffen.
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15
Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly.
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16
Fudge will lose its gloss during this last step.
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17
While still warm, cut into desired servings.
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18
Garnish the top of each serving with a whole nut meats if desired.
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19
Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it.
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20
All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).
