• Prepare all the fudge ingredients and have your candy thermometer standing by. Spray a 9-inch square dish with non-stick spray. Set aside.
• Have your electric mixer standing by (if you're using this method).
• With all your ingredients lined up next to you and your 9-inch square dish prepared and your electric mixer on standby, you're ready to begin.
• Melt the butter in a thick bottomed pot over medium to high heat.
• Add the syrup, soy milk and sugar and stir until the sugar is completely melted.
• You will know the sugar is completely melted when your wooden spoon no longer makes the scraping sound when stirring.
• Add the condensed milk and keep stirring.
• Add your cocoa powder and using a hand whisk quickly whisk it in to remove any lumps.
• Stir the boiling mixture continuously until it reaches soft ball stage according to your candy thermometer (about 12-15 minutes)

Electric Mixer Method:

• Remove from heat and allow to cool for a minute and then transfer to your prepared dish.
• Using an electric mixer beat the fudge directly in the baking dish until it gets very thick and stiff and starts to set. Cut into squares while still warm and then leave to cool completely.

Hand Beat Method:

• Alternatively if you want to hand beat the fudge and allow for a slightly softer texture, follow these steps.
• Once soft ball stage is reached, remove from the heat and leave the sugar thermometer in the pot. Watch the temperature as it cools and leave it to cool to 230°F (110°C).
• Then begin to stir the fudge vigorously with your wooden spoon for a couple of minutes until it starts to get very thick. The color will also change from shiny and glossy to matt.
• Immediately transfer to your baking dish and smooth down. Cut into squares and enjoy!