Prepare the pan: Line an 8-inch square baking dish with parchment paper, or grease it lightly. This will make it easier to remove the fudge once it’s set and prevent it from sticking to the pan.
Combine the ingredients: In a medium saucepan, combine the sugar, cocoa powder, milk, butter, and a pinch of salt. Stir the mixture until everything is well combined, ensuring the cocoa powder is fully dissolved.
Cook the mixture: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once it reaches a full boil, stop stirring and allow it to boil for about 4–5 minutes without stirring. You’ll notice the mixture thickening as it boils.
Check the temperature: Use a candy thermometer to check the temperature of the mixture. It should reach about 234°F (112°C), also known as the « soft ball stage. » This ensures the fudge will set properly and have the right texture.
Remove from heat: Once the mixture reaches the right temperature, remove the saucepan from heat. Let it cool for a few minutes without stirring, allowing it to thicken slightly.
