Start by buttering an 8x8-inch pan or lining it with parchment paper. This step ensures the fudge will release easily once it sets. My grandmother always insisted on buttering the pan by hand, saying it added an extra touch of love.

In a heavy-bottomed saucepan, combine the cocoa powder, sugar, and salt. Whisk them together to break up any lumps. Slowly stir in the milk until the mixture is smooth. This is the foundation of the fudge, so take your time to get it right.

Place the saucepan over medium heat and stir constantly until the sugar dissolves. Bring the mixture to a boil, then reduce the heat slightly and attach a candy thermometer to the pan.

This is where patience comes in. Let the mixture cook without stirring until it reaches 234°F (soft-ball stage). It’s crucial not to stir during this stage, as it can cause the sugar to crystallize, leading to grainy fudge. I remember anxiously waiting for the thermometer to hit the mark, my grandmother reassuring me that good things take time.

Once the mixture reaches 234°F, remove it from the heat and add the butter and vanilla extract. Do not stir yet—let the mixture cool to about 110°F. This cooling stage is key to achieving the perfect creamy texture.

Now comes the fun part. Using a wooden spoon, beat the fudge vigorously until it thickens and loses its glossy sheen. This step requires some elbow grease, but it’s worth it. My siblings and I would take turns stirring, laughing as our arms grew tired.

Quickly pour the fudge into the prepared pan, spreading it evenly with a spatula. Let it cool at room temperature until firm, about 2 hours.