2 c. powdered sugar, sifted
1/2 c. unsweetened cocoa
1/4 c. milk
1/2 c. butter
1 tbsp. vanilla
1/2 c. chopped nuts

Line an 8 inch square baking dish with wax paper; set aside. In a microwave-safe 2-quart bowl, blend powdered sugar and cocoa. Add milk and butter. DO NOT STIR. Cook on HIGH 1 3/4 to 2 1/2 minutes. Beat with electric mixer until smooth. Stir in vanilla and nuts until blended. Pour fudge into prepared dish. Refrigerate 20 to 45 minutes or until firm.

To serve, run a knife around edge of dish. Invert onto a plate. Remove wax paper. Invert right-side up onto a cutting board, cut as desired. Makes 36 small pieces. For mint fudge add 1/8 teaspoon peppermint extract with vanilla. This recipe has never failed me!