Add Ins: If desired, you can stir in a few chopped nuts, top with a sprinkle of coarse salt or chopped nuts, add a swirl of caramel sauce or peanut butter. Whichever you decide, do it before your fudge sets!
Stove Top: Only let your milk come to a slight boil, then, remove it immediately from the heat. Be sure to keep a close eye on it, you do not want burnt milk in your fudge.
Storage: Keep any leftovers in a covered container in your refrigerator. You can also freeze it, if you wish. Storage in the fridge is good for about 2 weeks. Storage in your freezer is good for several months.
Line a 9-10 inch loaf pan with parchment paper or foil. If you are using foil, spray it lightly with non-stick cooking spray.
In a bowl, whisk together powdered sugar, cocoa powder, and salt. Set aside. In a saucepan over medium heat, melt butter. Add in milk and let the mixture come to a light boil. No need to stir.
Immediately remove it from the heat and stir in vanilla. Add the mixture to the powdered sugar/cocoa powder mixture. Stir the mixture until it is fully combined and no dry spots remain.
Spread it evenly into the prepared pan. Refrigerate for at least 2 hours before serving/cutting.
Keep any leftovers in a covered container in the refrigerator. It's best eaten within 2 weeks.
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