Directions

1. Butter an 8 or 9 inch square pan.
2. n large heavy saucepan stir together first three ingredients; stir in milk with a wooden spoon. It is very important not to use a wire whisk or the fudge will not set up. Stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil, occasionally stirring very gently, to 236-238 degrees F on a candy thermometer or when dropped in very cold water forms a soft ball which flattens when removed from water. Remove from heat. Add butter, vanilla & fluff. Cool at room temperature to 110 degrees F. Beat with wooden spoon until fudge thickens & loses some of its gloss. Add walnuts and quickly spread into prepared pan to cool. Cut into squares.
3. Store wrapped loosely in foil in the refrigerator.