Here are a few recipes for the fudge. You can substitute walnuts for the pecans.
Microwave Fudge
3 2/3 c. powdered sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. butter
1 Tbs. vanilla
1/2 c. chopped pecans or walnuts, optional
Combine and cook powdered sugar, cocoa, milk, and butter on high power until butter is melted, about 2-3 minutes. Stir until smooth. Blend in vanilla and nuts. Spread into a buttered 8" square pan. Cut fudge into squares. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
MICROWAVE CHOCOLATE FUDGE
3 c. semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/4 c. butter or margarine, diced
1 c. chopped walnuts
Combine first 3 ingredients in a 2-quart glass bowl. Microwave at MEDIUM (50% power) 4-5 minutes, stirring at 1 1/2 minute intervals. Stir in chopped walnuts, and pour mixture into a buttered 8" square dish. Chill at least 2 hours. Cut into squares. Makes 2 pounds.
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COFFEE-WALNUT MICROWAVE FUDGE
3 c. granulated sugar
1 c. half-and-half
3 Tbs. light corn syrup
1/4 tsp. salt
1 Tbs. instant coffee powder
2 tsp. hot water
4 Tbs. butter
1/4 tsp. vanilla extract
1 c. walnuts, coarsely chopped
In 5-quart glass or ceramic microwave-safe bowl, combine sugar, half-and-half, syrup and salt. Cook on HIGH for 5 to 7 minutes until mixture comes to a full boil; stirring occasionally. Set microwave-safe candy thermometer in place. Continue to cook on HIGH for 7-10 minutes or until temperature reaches 240* F or soft ball stage (when a small amount of mixture dropped into a bowl of cold water forms a soft ball that flattens on removal from water). Dissolve coffee in hot water; add coffee mixture, butter and vanilla extract to hot candy mixture, but DO NOT stir. Cool without stirring to 110* F or until outside of bowl feels lukewarm. Meanwhile, lightly butter an 8" square baking pan. When the mixture is cool, beat with a wooden spoon until fudge becomes thick and begins to lose its gloss. Stir in nuts. Pour fudge into prepared pan (do not scrape bowl as the mixture on the side may be too sugary). Chill. When firm, cut into squares. Makes about 2 pounds.
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CHOCOLATE-PECAN FUDGE
1/2 c. butter or margarine
3/4 c. Hershey's cocoa
4 c. [owdered sugar
1 tsp. vanilla extract
1/2 c. evaporated milk
1 c. pecan pieces
Pecan halves (optional)
Line an 8" square cake pan with foil. Place the butter in a medium-size microwave-safe bowl. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in powdered sugar sugar and vanilla extract; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave at HIGH 1 minutes; stir. Microwave additional 1 minute or until mixture is hot. Beat with wooden spoon until smooth; add pecan pieces. Pour into prepared pan. Cool. Cover; chill until firm. Cut into 1" squares. Garnish with pecans halves, if desired. Cover, & store in refrigerator.
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