To make classic old-fashioned Christmas chocolate fudge, you boil sugar, cocoa powder, milk, and salt together, then beat in butter and vanilla until smooth Ingredients3 cups granulated sugar⅔ cup unsweetened cocoa powder⅛ tsp salt1 ½ cups milk or evaporated milk4 tbsp (¼ cup) unsalted butter1 tsp pure vanilla extract½ cup chopped walnuts or pecans (optional) InstructionsPrep the pan: Grease an 8x8-inch baking pan or line it with parchment paper Combine dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Add milk: Pour in the milk and stir until well blended. Boil: Place the pan over medium-high heat and stir constantly until the mixture comes to a full boil Simmer without stirring: Reduce the heat to medium-low. Insert a candy thermometer. Cook without stirring until the temperature reaches 238°F (the soft-ball stage Cool: Remove the pan from the heat. Drop the butter and vanilla on top, but do not stir. Let the pan cool undisturbed until the bottom feels lukewarm (about 110°F to 114°F), which takes 50 to 70 minutes Beat the fudge: Using a wooden spoon or hand mixer, vigorously beat the mixture until it thickens and loses its glossy sheen. Quickly fold in the optional nuts. Set and slice: Spread the fudge evenly into your prepared pan. Let it cool completely at room temperature, then cut into 1-inch squares

To make classic old-fashioned Christmas chocolate fudge, you boil sugar, cocoa powder, milk, and salt together, then beat in butter and vanilla until smooth Ingredients3 cups granulated sugar⅔ cup unsweetened cocoa powder⅛ tsp salt1 ½ cups milk or evaporated milk4 tbsp (¼ cup) unsalted butter1 tsp pure vanilla extract½ cup chopped walnuts or pecans (optional) InstructionsPrep the pan: Grease an 8x8-inch baking pan or line it with parchment paper Combine dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Add milk: Pour in the milk and stir until well blended. Boil: Place the pan over medium-high heat and stir constantly until the mixture comes to a full boil Simmer without stirring: Reduce the heat to medium-low. Insert a candy thermometer. Cook without stirring until the temperature reaches 238°F (the soft-ball stage Cool: Remove the pan from the heat. Drop the butter and vanilla on top, but do not stir. Let the pan cool undisturbed until the bottom feels lukewarm (about 110°F to 114°F), which takes 50 to 70 minutes Beat the fudge: Using a wooden spoon or hand mixer, vigorously beat the mixture until it thickens and loses its glossy sheen. Quickly fold in the optional nuts. Set and slice: Spread the fudge evenly into your prepared pan. Let it cool completely at room temperature, then cut into 1-inch squares