๐๐๐-๐น๐๐ โ๐๐๐๐๐ ๐น๐ข๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
2 cups granulated sugar 
1/2 cup unsweetened cocoa powder 
1 cup whole milk 
1/4 cup unsalted butter 
1 teaspoon vanilla extract 
Pinch of salt 
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
๐ญ. ๐๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ ๐๐ต๐ฒ ๐ถ๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ 
: ๐๐ป ๐ฎ ๐ต๐ฒ๐ฎ๐๐-๐ฏ๐ผ๐๐๐ผ๐บ๐ฒ๐ฑ ๐๐ฎ๐๐ฐ๐ฒ๐ฝ๐ฎ๐ป, ๐ฐ๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ ๐๐ต๐ฒ ๐ด๐ฟ๐ฎ๐ป๐๐น๐ฎ๐๐ฒ๐ฑ ๐๐๐ด๐ฎ๐ฟ , ๐ฐ๐ผ๐ฐ๐ผ๐ฎ ๐ฝ๐ผ๐๐ฑ๐ฒ๐ฟ , ๐ฎ๐ป๐ฑ ๐ฎ ๐ฝ๐ถ๐ป๐ฐ๐ต ๐ผ๐ณ ๐๐ฎ๐น๐ . ๐ฆ๐น๐ผ๐๐น๐ ๐๐๐ถ๐ฟ ๐ถ๐ป ๐๐ต๐ฒ ๐บ๐ถ๐น๐ธ ๐ฎ๐ป๐ฑ ๐บ๐ถ๐
๐๐ป๐๐ถ๐น ๐๐บ๐ผ๐ผ๐๐ต ๐ฎ๐ป๐ฑ ๐๐ฒ๐น๐น-๐ฐ๐ผ๐บ๐ฏ๐ถ๐ป๐ฒ๐ฑ.
2. Cook the mixture : Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once it starts to boil, stop stirring and let it cook until it reaches the soft ball stage (about 234ยฐF or 112ยฐC), which should take around 10-12 minutes. Use a candy thermometer for accuracy! 
3. Cool and add butter : Remove the saucepan from heat and let the fudge cool undisturbed for about 10 minutes. Then, add the butter and vanilla extract to the mixture.
4. Beat the fudge : Using a wooden spoon, vigorously beat the fudge until it starts to lose its gloss and becomes thick and creamy. This will take about 5-7 minutes of beating. The fudge is ready when it holds its shape and is no longer shiny.
5. Pour and set : Pour the fudge into a greased 8ร8-inch pan and smooth the top with a spatula. Let it cool completely at room temperature until firm, about 1-2 hours. Once set, cut into small squares and enjoy the rich, creamy goodness! 
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐๐ผ๐ผ๐ธ๐ถ๐ป๐ด ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ฎ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐ (๐ฝ๐น๐๐ ๐ฐ๐ผ๐ผ๐น๐ถ๐ป๐ด)
๐๐ฐ๐ฎ๐น: ๐ญ๐ด๐ฌ ๐ธ๐ฐ๐ฎ๐น | ๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ญ๐ฒ ๐๐พ๐๐ฎ๐ฟ๐ฒ๐
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