Instructions: Method:
Butter an 9-inch round or square pan or dish.

Thoroughly combine dry ingredients in a large, heavy saucepan. Stir in the milk. Bring to a full rolling boil on medium heat, stirring constantly. Then boil, without stirring, until mixture reaches soft ball stage (240 degrees F on a candy thermometer). Bulb of candy thermometer should not rest on bottom of pan. Do not stir. Remove from heat.

Add butter and vanilla to mixture, but do not stir. Allow mixture to cool, at room temperature, to 110 degrees F degrees (pan is barely warm to the touch). Beat until fudge thickens and begins losing its gloss. Quickly spread in pan; let harden; cut into squares.

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