STEP 1 – Prepare the Pan: Grease a 13×9-inch baking pan or dish with butter or line it with parchment paper.

STEP 2 – Combine Sugar and Cocoa: In a large, heavy-bottomed saucepan or pot, combine the sugar and cocoa powder.

STEP 3 – Add Corn Syrup and Buttermilk: Stir in the corn syrup and pour in the buttermilk. Mix well until the ingredients are fully combined.

STEP 4 – Start Cooking: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat to medium-low.

STEP 5 – Cook to Soft Ball Stage: Continue cooking the mixture, stirring frequently to prevent scorching, until it reaches the soft ball stage on a candy thermometer (approximately 234-240°F or 112-115°C). This could take around 30-40 minutes.

STEP 6 – Add Butter and Vanilla: Once it reaches the soft ball stage, remove the saucepan from the heat. Add the unsalted butter and Madagascar vanilla extract. Stir well until the butter is completely melted and incorporated into the mixture.

STEP 7 – Optional: Add Pecans: If using chopped pecans, fold them into the fudge mixture at this stage. Ensure they are evenly distributed.

STEP 8 – Cool and Beat: Let the mixture cool for a few minutes, allowing it to slightly thicken. Using a wooden spoon or a hand mixer, beat the fudge vigorously until it begins to lose its gloss and thickens further. This might take 5-10 minutes.

STEP 9 – Transfer to the Pan: Quickly pour the fudge into the prepared baking pan or dish. Smooth the top with a spatula to create an even layer.

STEP 10 – Set and Cut: Allow the fudge to set at room temperature for a few hours or, for faster setting, place it in the refrigerator until firm. Once set, cut the fudge into squares or desired shapes.

STEP 11 – Serve and Enjoy: Serve the delicious Brenda Gantt’s Chocolate Fudge and store any leftovers in an airtight container at room temperature or in the refrigerator.