Recipe from T.O.

3½ cups (packed) icing sugar
½ cup cocoa powder
¼ teaspoon salt
¼ cup milk
1 tablespoon vanilla (artificial is fine)
¼ pound butter (margarine is possible, but butter works better)
1 cup chopped, toasted walnuts (optional)

In 1½ quart mixing bowl, stir sugar, cocoa, salt, milk and vanilla together. Mixture is too stiff to thoroughly blend all dry ingredients. In one-cup glass measuring cup, melt butter in microwave and pour over sugar mixture. Blend thoroughly.

Microwave on high for two minutes. Bottom of the bowl should feel warm. Stir vigorously until smooth. No need to beat. Stir in nuts if desired.

For fudge squares, pour into 8×4x3 inch loaf pan lined with double thickness of waxed paper. Let ends of paper extend over ends of pan.

Chill at least one hour in refrigerator (can take up to 2-3 hours before it is totally hardened). Loosen around sides of pan with dinner knife. Lift fudge out of pan by grasping extending ends of waxed paper and lifting out. Turn out onto cutting board. Remove paper and use sharp knife to cut into one inch cubes.

You may also be interested in these posts:

1. Peanut Butter Chocolate Chip Cupcakes Recipe submitted by T.O.Given to her by Kate Ashenden, winner...
2. Chocolate Macaroons 3 oz. cream cheese, softened1/3 cup white sugar1 teaspoon vanilla1...
3. Chocolate Chip Cookie Bars Recipe from T.O. ¾ cup firmly packed brown sugar½ cup...
4. Chocolate Refrigerator Cookies Recipe from Ptelea 2 cups white sugar1/2 cup milk1/2 cup...
5. Disappearing brownies From a since disappeared cookbook, but “discovered” before that unfortunate...