Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound confectioners sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup butter -- or margarine
1 cup nuts -- chopped
In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and
vanilla together until partially blended (mixture is too
stiff to thoroughly blend in all of dry ingredients). Put
butter over top in center of dish.
Microwave at High (10) 2 minutes. Stir vigorously until
smooth. If all butter has not melted incooking, it will as
mixture is stirred. Blend in nuts. Pour into wax paper lined
8 x 8 x 2-inch dish. Chill 1 hour in refrigerator or 20 to
30 minutes in freezer. Cut into squares. Makes about 36
squares.
PEANUT BUTTER FUDGE: Follow directions above except
substitute 1/2 cup crunchy peanut butter for cocoa. Add
peanut butter after microwaving (I like chopped peanuts for
this one.)
COFFEE FONDANT: Prepare 2-Minute Fudge as above, except
omit cocoa and substitute 1 tablespoon instant coffee
granules dissolved in 2 tablespoons milk. Before fondant
sets, press "chocolate shot" decors into top.
