• 32 ounce bag powdered sugar approximately 8 cups, unsifted
  • 1 half cups uncooked walnuts
  • 2 tablespoons vanilla
  • 1 cup unsweetened cocoa powder unsifted
  • 1 cup unsalted butter 2 sticks
  • half of cup milk


  1. Line a baking sheet or casserole dish with foil.
  2. In a big bowl, integrate powdered sugar and cocoa powder and stir till they appear reasonably nicely blended. If the aggregate looks like there are small clumps, you can sift it after its been measured.
  3. Pour milk over sugar mixture but do no blend. Place cubes of butter on top. Microwave on high power three-4 minutes until the butter has almost completely melted.
  4. Immediately put off mixture from microwave and stir nicely till thoroughly combined. You need to work fast because you want to unfold the mixture while its nevertheless hot, however you want each spec of sugar to be well integrated.
  5. Once chocolate mixture is thoroughly blended, stir in walnuts and vanilla.
  6. Immediately pour warm fudge into prepared dish and spread to desired thickness. I most effective used approximately 60% of the surface of my baking sheet and made a 10×10 inch square with my fudge. It will only spread as a ways as you need, so make it as thick as you’d like the individual portions to be.
  7. Allow to completely set at room temperature. Our house is usually freezing, so it didn’t take an awful lot time. If you stay in a heat house, it could take several hours or maybe a bit of refrigeration.
  8. Lift foil out of dish and switch fudge to a reducing board. Use a pointy knife to cut squares.
  9. Store in hermetic box.

Recipe Notes