2-Minute Fudge 1 pound confectioner's sugar 1/2 cup cocoa powder 1/4 teaspoon salt 1/4 cup milk 1 teaspoon vanilla extract 1/2 cup butter or margarine 1 cup chopped nuts In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of dry ingredients). Put butter over top in center of dish. Microwave at High 2 minutes. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into wax paper lined 8 x 8 x 2-inch dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares. PEANUT BUTTER FUDGE: Follow directions above except substitute 1/2 cup crunchy peanut butter for cocoa. Add peanut butter after microwaving (or use chopped peanuts for this one). COFFEE FONDANT: Prepare 2-Minute Fudge as above, except, omit cocoa and substitute 1 tablespoon instant coffee granules dissolved in 2 tablespoons milk. Before fondant sets, press "chocolate shot" decors into top.
