1/2 c. butter
3/4 c. cocoa
4 c. confectioners' sugar
1 tsp. vanilla extract
1/2 c. evaporated milk
1 c. pecan pieces (opt.)

Line square pan, 8"x8"x2", with foil; set aside. In medium micro proof bowl microwave butter on high (full power) 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high 1 minutes; stir. Microwave an additional minute or two or until mixture is hot. Beat with wooden spoon until smooth (or until writs give out); add pecan pieces, if desired. Pour into prepared pan. Cover; chill until firm. Cut into squares. Store, covered in refrigerator. Yield: about 4 dozen squares.

VARIATIONS:

Pastel Mint Topping: In small bowl cream 3 tablespoons butter, softened, 1 tablespoon water and 1/8 to 1/4 teaspoon mint extract. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green food color. Beat until smooth. Spread over chilled fudge (omit pecans).

Cherries 'n Chocolate Fudge: Stir in 1/2 cup chopped almonds (instead of pecans) and 1/2 cup chopped candied cherries before chilling.