| In
a large saucepan over medium-low heat, add the sugar, cocoa
and milk. Cook the mixture very slowly, until is reaches the
soft ball stage, 238º on a candy thermometer.
Remove
the saucepan from the heat and without stirring add the butter.
Let the saucepan cool undisturbed, to room temperature. When
the mixture is cooled, add the vanilla and stir until the
fudge is creamy. Add the chopped walnuts and continue to stir.
Spread
the fudge in a greased glass baking dish and let the fudge
cool completely. Cut into serving squares. Store in an airtight
container.
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