World's Best Cocoa Fudge

(from my Mom)

Figuring out that this recipe could easily be made dairy-free was possibly the most exciting discovery of my whole life! This recipe reminds me of Christmas, home, my mom, all things good and wonderful... This is seriously my absolute favorite fudge anywhere.

not much prep | patience required... 4 hours? (lots of cooling time)

Ingredients

• 4 cups sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 1/3 cups soy milk
• 2 tablespoons light corn syrup
• 1/4 cup butter substitute
• 4 teaspoons vanilla
  

Directions

1. In medium to large pot, stir sugar, cocoa, salt, soy milk, and corn syrup over low heat until sugar is dissolved.
   
2. Increase heat and bring to boil.
   
3. Cook stirring occasionally until mixture reaches soft-ball stage (234 degrees F)
   
4. Remove from heat. Cool to touch. Do not jar pan.
   
5. Add butter substitute and vanilla.
6. Beat with wooden spoon until mixture loses it's gloss (15-20 minutes)
7. Pour into buttered pan. Let sit until firm enough to cut.
   

Notes

1. Patience is key in this recipe. I'm not very good at telling if it reaches soft-ball stage so I suggest a candy thermometer. If you overcook it or don't let it cool long enough, your fudge will crystallize in a bad way.
2. When you beat in the butter and vanilla, keep beating until you see a change in the fudge. It will change color and texture from dark and shiny to a lighter, duller, thicker mixture. It should still be smooth though, so don't over-beat.
   
3. The top of your fudge should be smooth when you put it in the buttered pan. If you over-beat it and it turns out a little rough just put a piece of saran wrap directly on the top of the fudge.