A quick and easy chocolate or sugar fix. Chopped nuts can be added with the vanilla, if desired.

Recipe Summary

prep:
3 mins
cook:
2 mins
additional:
10 mins
total:
15 mins
Servings:
12
Yield:
1 - 9x9 inch dish
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x9 inch dish.

    Advertisement
  • In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.

  • Chill in freezer 10 minutes before cutting into squares.

Nutrition Facts

243 calories; protein 1g; carbohydrates 43.9g; fat 8.3g; cholesterol 20.7mg; sodium 57.8mg. Full Nutrition
Advertisement

Reviews (181)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2003
I have made this many many times... I like it a little better with less coco (I like milk choc more than dark choc), but either way everyone that tries it says it tastes just like the kind you have to stand and stir over the stove! I've put pecans in some batches and love it. The trick to getting it to set right is to make sure the milk and butter get HOT. Also, it helps if you sift your sugar together with the coco so it is already mixed for the most part (I have even heated the milk and butter in the microwave, then mixed in with the sugar and coco - then added the vanilla last). Make sure you stir REALLY fast and pour before it gets cool... that way it leaves a nice shiny top - if you stir after it cools it looks a little lumpy on top. I also line my pan with foil so it is easy to lift out and cut into squares. Read More
(151)

Most helpful critical review

Rating: 2 stars
12/24/2009
Such disappointment. I don't know what happened. I was making this for my Christmas spread and it never firmed up. It was one chocolate gelatinous mess. Tasted decent but I could never serve it to anyone. Now I have to make something else for my candy tray. Big bummer. Read More
(10)
214 Ratings
  • 5 star values: 118
  • 4 star values: 66
  • 3 star values: 13
  • 2 star values: 9
  • 1 star values: 8
Rating: 5 stars
12/19/2003
I have made this many many times... I like it a little better with less coco (I like milk choc more than dark choc), but either way everyone that tries it says it tastes just like the kind you have to stand and stir over the stove! I've put pecans in some batches and love it. The trick to getting it to set right is to make sure the milk and butter get HOT. Also, it helps if you sift your sugar together with the coco so it is already mixed for the most part (I have even heated the milk and butter in the microwave, then mixed in with the sugar and coco - then added the vanilla last). Make sure you stir REALLY fast and pour before it gets cool... that way it leaves a nice shiny top - if you stir after it cools it looks a little lumpy on top. I also line my pan with foil so it is easy to lift out and cut into squares. Read More
(151)
Rating: 5 stars
12/23/2005
This is an excellent recipe for fast yummy fudge. I recommend microwaving the butter and milk separately stirring the powdered sugar and cocoa together for 3 minutes(to avoid lumps) then quickly beating in liquid with a mixer for best results. I made this fudge and it was lump-free I'm making more this afternoon! Read More
(88)
Rating: 5 stars
10/09/2003
This was my stand by for years - it was in the old Betty Crocker Christmas Cookbook but cooked on the stove top. I am so glad to have found it and extra happy it has been made so simple in the microwave! I just made 4 pounds for my church's Christmas bazaar and it all went - and they sold it by the piece!! Once again my mailman will be happy at Christmas with his tin of fudge! Read More
(61)
Advertisement
Rating: 5 stars
12/22/2003
This may not be gormet but it is suprizingly creamy and delicious! After making this fudge a few times I learned to sift the sugar and cocoa to avoid lumps. It is also tough to get out of the pan... so if you line the pan with tin foil you can take the whole thing out onto a cutting board and just peel the tin foil off then cut it into squares. I also recomend storing what's left in the fridge. It's also fun to mix in baking candies. This is the only fudge recipe I'll ever be making! :-) Read More
(46)
Rating: 5 stars
11/04/2005
I was looking for a good fudge recipe that didn't have marshmallow cream and wasn't a lot of work. I came across this recipe tried it and loved it! I microwaved it for 2.5 mintues and then use an electric beater on high speed for just a minute to mix in the vanilla and smooth out the consistency then I pour it in the pan. I've also added peppermint extract instead of the vanilla and drizzled the top with melted mint chocolate chips. Read More
(29)
Rating: 4 stars
10/09/2003
I had such a craving for chocolate and this was so easy! I made it quicker than it would have taken me to go to the store for a treat. I used regular margarine and heavy whipping cream since that was all I had and it still came out great. I put chopped walnuts on top to cut the sweetness. Yummy! Read More
(24)
Advertisement
Rating: 5 stars
12/21/2009
I have been using this recipe for years. A few said it came out a little too soupy and cuts up thin. I have made a few changes and it comes out great. I cut the stick of butter or stick margarine at the 6 Tablespoon mark and I add 2 Tablespoons of cocoa to the 1/2 half cup. So a little more powder and a little less butter and I use a buttered loaf pan instead of the 8 x 8 pan so get thick pieces of fudge. I get all ingredients ready and put the milk and butter in the microwave 2 minutes, then quickly add the 4 cups of powdered sugar (which is the same as a one 1 lb box), the cocoa and vanilla. Stir well. Once it has all been stirred well, I sometimes add 1/2 cup of chopped nuts or swirl a few heaping tablespoons of peanut butter in (don't mix the peanut butter into the fudge, just swirl a bit so it is evenly distributed). Refrigerate until firm enough to cut. I use a thick knife to deeply cut down into the fudge & cut longways in half, then half again, then across into squares. Dig one corner out first, etc. Read More
(15)
Rating: 4 stars
10/24/2003
Exactly as advertised...a good recipe for a chocolate or sugar fix. It did take a bit longer to set up than 10 minutes though. I left it in the freezer for about 30 minutes. Read More
(14)
Rating: 5 stars
10/09/2003
This was a really simple and tasty recipe. I made it twice and the second time turned out wonderful. It was probably because I used margarine the first time and unsalted butter the second time. I made it in my dorm and everyone loved it and asked for the recipe. I didn't have a hard time getting it set at all. Read More
(12)
Rating: 2 stars
12/24/2009
Such disappointment. I don't know what happened. I was making this for my Christmas spread and it never firmed up. It was one chocolate gelatinous mess. Tasted decent but I could never serve it to anyone. Now I have to make something else for my candy tray. Big bummer. Read More
(10)
Advertisement