2 cups granulated sugar
3 tablespoons of cocoa
2/3 cup milk (whole)
1 cup molasses
4 tablespoons butter (no substitutes)
1 cup pecans, coarsely chopped
Line a 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil and set aside.
In a heavy saucepan, mix the sugar and cocoa. Add the molasses, milk and butter. Mix and cook until mixture reaches the soft ball stage or 234°F to 240°F on a candy thermometer, stirring constantly. Remove from the heat and let stand 5 minutes. Beat until creamy using a wooden spoon. Stir in the nuts and pour mixture into prepared baking pan.
Let stand until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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