Old fashioned fudge recipe made with fresh milk and no shortcuts! This is the classic chocolate fudge of your dreams.
Lightly butter an 8 by 8 or 9 by 9 inch pan.
In a heavy 3-quart saucepan, combine sugar, salt, cocoa, milk, and corn syrup. Cook, stirring, over medium heat, until sugar dissolves.
Continue to cook, stirring occasionally, to 234°F on a candy thermometer, or until a little in cold water forms a soft ball.
Remove from heat. Add butter, but do not stir. Let cool to 110°F on a candy thermometer, or until outside of pan feels lukewarm.
Add vanilla. With a wooden spoon, beat fudge until it becomes creamy and is no longer glossy. Quickly stir in nuts.
Turn evenly into prepared pan. Refrigerate, covered, until firm (about 2 hours). With a sharp knife, cut into squares.
Serving size equal to 1/8 pound.