Recipe by Dawn
My 10 year old makes perfect fudge every time, much to her family's delight. She got this recipe out of her junior cookbook and would like to share it with all young or beginning cooks. It takes a little supervision by Mom or Dad. My job is to lick the spoon! Another bonus is since it is made with nonfat dry milk the fat is 3 grams per 1 inch square.
Top Review by Debber
Well, I must congratulate Dawn on a great recipe! I've NEVER made fudge before (altho' I have eaten it!) and this was a great introduction...and reassurance that candy-making isn't too challenging or difficult! I followed the directions exactly, and only wish I'd've had this year ago when my kids were little, as this would surely have been a fun one to do with them next to me! Made for *Comfort Cafe* Winter 2010.
- 1 (1 lb) package confectioners' sugar
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup nonfat dry milk powder
- 1⁄3 cup water
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup chopped nuts
Directions See How It's Made
- Line an 8x8x2 square baking pan with wax paper.
- In a large mixing bowl stir together powdered sugar and cocoa powder and set aside.
- In a small sauce pan stir together dry milk powder and water.
- Stir until powder is dissolved.
- Add 1/2 cup butter or magarine and cook over medium heat.
- Cook until mixture boils while continuing to stir.
- After mixture boils, pour it into the mixing bowl with powdered sugar and cocoa and stir until smooth.
- Add chopped nuts and stir until combined.
- Pour fudge mixture into prepared pan and spread mixture evenly.
- Chill fudge for at least 4 hours or until firm.