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Butter the bottom of a 9x9 pan. Add a square a parchment to ensure the fudge has no chance of sticking.
Place a large heat proof glass bowl over a pot of simmering water (make a double boiler). Be sure that the water does not touch the bowl and keep on low-medium heat.
Add the butter and begin to melt down.
Next, add the sugar, cocoa powder, salt, oil and milk into the bowl. Stir gently until the ingredients start to combine.
Use the back of a spoon to press the fudge into the sides of the bowl to ensure there are no clumps or leftover pockets of sugar.
Once the fudge is fully incorporated, shiny and thick remove it from the heat.
Mix in the nuts and vanilla and stir to incorporate.
Pour the fudge into the prepared pan, spreading it into the corners.
Top with additional chopped nuts for a pretty presentation!
Allow to cool in the pan at room temp.
Once fully cooled and hardened, release the fudge from the pan onto a cutting board. Cut into small squares.
I like to store this fudge in the fridge and bring it to room temp before serving, but it can be left out at room temp for a couple of days. You can also freeze this fudge for up to 3 months.