Classic Chocolate Fudge

Makes 10 (1.5 cm) squares

Measure the sugar, cocoa, and salt in the cooking saucepan. Combine them with milk and blend using a whisk. Don't be concerned if a few lumps appear; they will disappear during the heating process.
Place the saucepan over medium-low heat and bring the mixture to a boil. Stir occasionally with a spatula, but avoid excessive stirring to prevent a grainy texture. Maintain the heat at a low level to prevent scorching.
While the fudge is cooking, grease the pan that will hold the finished fudge. Fill your sink with cold water.
After boiling for about 10 minutes, begin checking the fudge's doneness. You can use a thermometer and consider it ready at 112°C.
Incorporate Vanilla and Butter: Turn off the heat when the fudge is done. Gently stir in the vanilla and butter. Carefully move the saucepan to the sink of cold water to avoid splashing. Steadying the pot, beat the fudge with a wooden spoon until it cools and maintains a liquid consistency.
Pour the prepared fudge mixture into the greased pan. The consistency should be fluid enough to spread evenly on its own.
Let the fudge cool before cutting. Around 30 minutes at room temperature is usually sufficient. Utilize a sharp, thin-bladed knife for cutting. If needed, dip the knife in hot water and wipe it dry with a cloth.

Recipe Notes:

If using a pyrex pie plate, be aware that the squares might turn out too thin. A smaller individual gratin dish is a better option. Doubling the recipe is also an alternative, using either the pie plate or an 8-inch square pan.
Before pouring the fudge into the cooling pan, consider stirring in additional ingredients. Chopped nuts like walnut, almond, or macadamia can be delightful. Chopped candy canes work well for holiday-themed fudge.