Is it unsweetened baking cocoa or the kind you add water to and drink?
Sharon

-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners
Sent: Saturday, December 10, 2011 1:23 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Does anyone have a good recipe for microwave fudge
toshare

I have not tried the peanut butter or coffee variations; however, I have 
made the original several times.  It is always a big hit.
2-Minute Fudge
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
in cooking, 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.


-----Original Message----- 
From: Dana
Sent: Friday, December 09, 2011 8:09 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Does anyone have a good recipe for microwave fudge to share

Can someone share a good recipe for microwave fudge?
Thanks
Dana
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