Ingredients
1 lb. confectioners sugar
1/2 c. baking cocoa
1/4 c. milk
1/2 c. butter or margarine
1 tsp. vanilla
1/2 c. chopped nuts
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Place sugar in an 8 x 8 x 2-inch micro-proof glass dish. Measure cocoa and add to confectioners sugar. Mix well together using a wooden spoon. Measure milk; add to sugar-cocoa mix. Blend all together using wooden spoon. Place butter on top using whole stick cut into squares. Heat in microwave oven on Full power 2 minutes or until butter is melted. Stir together with wooden spoon until well mixed. Measure vanilla and nuts and add to other mixture. Place fudge in freezer 20 minutes or refrigerator 1 hour. Cut into 1-inch squares. Store in airtight container. Makes 4 to 5 dozen pieces.