Ingredients must be set: Take the measurements for all ingredients before attempting any cooking, so as to make sure a smooth process.
Making the Baking Dish Ready: Put parchment paper on an 8×8 inch baking dish, leaving some overhang on either side that will aid in easy removal later on.
Cooking Process
Combine Ingredients: In a heavy-bottomed saucepan, put together granulated sugar, unsweetened cocoa powder and sea salt until completely mixed up.
Add Milk and Butter: Crumble the unsalted butter into the pan and add whole milk to it as well.
Heat the Mixture: While stirring continuously with a wooden spoon-wait till sugar and cocoa powder dissolve and butter melts thereby becoming smooth mixture for low heat cookery mix in a medium-sized casserole-dish-stir occasionally using wooden spoon-wait till chocolate is melted fully
Boil the Mixture: Then reduce heat to simmer. Attach candy thermometer to side of casserole dish without touching bottom surface of casseroledish or use clip-on type candy thermometer instead- so that you can see when “soft ball stage” has been reached at 234 degrees Fahrenheit (112 degrees Celsius).
Monitor Temperature: Do not stir while cooking; let it reach soft ball stage which is 112°C (234°F) on candies’ thermometers scale; remove from stove; don’t touch them even after removing from burner; leave aside without tampering until cooled down completely.
Cooling and Setting
Cool the Mixture: Leave it alone for a while until the mixture cools to 110°F. It is about half an hour.
Add Vanilla and Beat: After cooling, add vanilla extract to the mixture. The wooden spoon or electric mixer on slow speed would merge these results into a thickened concoction that loses some of its luster.
Pour into Baking Dish: Immediately pour this thickened fudge into the prepared baking dish, spreading evenly with an offset spatula.
Final Steps
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