In a large heavy bottomed pan, whisk together the sugar and water until well combined.

Bring the mixture to a boil on low heat. At this point, no stirring is required.

Once it starts boiling, leave it for about 10 minutes or around 110°C (230°F) on a candy thermometer.

Gently stir with a spatula. Take a bit of syrup from the spatula and rub it between your fingers. The syrup should be sticky.

The surface of the syrup will get foamy. Once the foam starts to dissipate, big bubbles should appear. That's when the syrup is ready.

Once the syrup is ready, turn off the heat and add the butter.

Stir in the butter until fully melted.

Add in the vanilla extract and cacao powder. Make sure it is well incorporated to avoid any lumps.

Mix in the powdered milk and stir well.

The mixture will now start to harden, so you need to move fast.

Line up a 9x13 inches casserole dish with parchment paper.

Pour the mixture in the dish and use your spatula to smoothen it.

Put the chocolate fudge in the fridge for a minimum of 4 hrs to set.

Once it sets, take it out of the dish and slice it in equal square bars. You can also do rectangles, if you prefer. Use a large knife to cut into it and make sure you secure your cutting board to avoid any accidents.

Serve and enjoy!