Place the butter and milk into a small saucepan. Heat slowly over low heat until the butter is completely melted. Remove from heat, and stir in the powdered sugar, cocoa powder, and vanilla. Line a 9-inch square baking pan with foil, parchment or waxed paper, and have the lining overhang the edges of the pan by about an inch. Butter the lining. Press the fudge mixture into the prepared pan, cover with additional foil or paper so that the fudge does not dry out. Chill until cool enough to handle, but don't let it get too cold or it will be difficult to cut. Remove from the pan by lifting the lining carefully. Remove the lining, and cut into squares.
Only good thing about this recipe is the flavor. I followed the instructions to the letter, but it dried out even before I could get it mixed. Hard and crumbly!!
Deleinee December 21, 2013 REVIEW:
Recipe needs to be modified. I wasted all the ingredients from one batch. Wish I'd have read the reviews first. (I usually do.) The 4 weighed ounces of cocoa is way too much; the recipe should be rewritten w/ 1/2C cocoa.
I suspect the powdered sugar is too much as well, but I'd have to experiment to find out.
This *might* be a good recipe w/proper measurements.
Aubrey December 8, 2013 REVIEW:
Easy and delicious! Made this with my 4 month old playing next to me and had no trouble balancing the two! Thankyou for clarifying the 4 oz of cocoa! Was stumped on how to figure that one! Thankyou!!
Member since: Feb 15, 2012
Sheridoodle February 15, 2012 REVIEW:
If you weigh 4oz of cocoa powder it will be way too much and will likely result in dry, bitter crumbles, not fudge. I believe that the person who submitted the recipe and those who had success with it, were thinking that 1/2 cup equals 4 oz, which is only true with liquids. I used 1/2 cup of cocoa with good results.
Mary Bear June 9, 2011 REVIEW:
8oz = 1 C 4oz = 1/2 C
1/2 cup cocoa
use a little extra butter and/or milk, won't be crumbly
marimiata May 31, 2011 REVIEW:
This recipe reminds me of going into my grandmother's kitchen years ago and seeing fudge on the counter. It's almost a fool proof and the taste is wonderful. No wonder it never lasts long in my house!
Guest Foodie December 10, 2010 REVIEW:
i made this years ago (30 to 35) then lost the receipt--here it is-- we are so happy to see it again
handy February 4, 2010 REVIEW:
How did people make this recipe work? It was just crumbs. I had to look up how many cups are a pound of sugar and I've never heard of 4 dry ounces. I had to look up how many cup/s that was. I sounded like a good recipe but didn't turn out that way.
Member since: Nov 29, 2009
georgia_kay November 30, 2009 REVIEW:
Easy way to make fudge. I made it even easier by melting the butter and milk in a large bowl in the microwave (instead of in a pan on top of the stove) and thus having just one bowl to clean up afterwards.
Mama Becs June 6, 2009 REVIEW:
Absolutely gorgeous and very easy! I've just licked the bowl, but I can already tell it's going to set well. I will add this to my list of home-made Christmas gifts this year.
blinkfastr October 30, 2007 REVIEW:
We thought this fudge was very tasty and much, much faster to make than traditional fudge. I did have to add water at the end because my mixture was too crumbly. The water made me nervous that the fudge would not set up, but it turned out great.
Fruit salad can serve multiple purposes. It can be a casual side dish, a kid-friendly healthy snack, or an elegant dessert. Get creative with tropical or exotic fruits like star fruit or lychees, or keep it simple with a fruit cocktail type salad.