this is the same recipe my mom used to make (I am 55) hands down the best fudge recipe . cooking with sugar is tough . a couple hints , once you have mixed the cocoa, sugar and milk thoroughly set the timer on your stove to 22 min, set the temp on the dial to about 8.5 out of ten , stir constantly. Once it boils set the temp down to 4. I lift the pot just off the burner for about 2 min to let the heat relax a bit . then set it down, leave it be do not touch it or stir it. start testing for the soft ball stage when there is about 2 min left on the timer. Have a clear glass of cold water , use a clean spoon dip it in a let 1 drop of liquid fudge drip in , when it hits the bottom of the glass it should be a firm little ball with a tail. if it lands and splashed down flat it is too early. by about 1 minute.
if you reach in and grab the little ball from the glass it should squeeze flat very easily but stay together , that is the soft ball state.Remove from the heat and drop in the butter and vanilla, beat constantly for about 10 minutes , until it is getting dull, really what is happening is it is cooling at the same time , once it is dull it should still be liquid enough to pour into the pan like a thick pancake batter. Let it cool on a counter before you refrigerate it . Hope that provides some of the instruction that is always missing from recipes.
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this is the same recipe my mom used to make (I am 55) hands down the best fudge recipe ....