Why have cookies that just lie on a plate? Bake them on a stick!
- 1 cup granulated sugar
- 5 tbl evaporated milk (not sweetened condensed)
- 3 tbl Watkins Baking Cocoa
- 3 tbl cold butter (not margarine)
- 1Â½ tsp Watkins Butter Pecan Extract*
- 2 quart or larger glass bowl, microwave safe
- Wooden mixing spoon
- 8x8 (or similar size) pan
*Or use another of Watkins' extracts, such as Original Double-Strength Vanilla, Caramel, Danish Pastry, etc.
Butter an 8x8 pan and set aside.
In the large glass bowl, combine sugar, evaporated milk and cocoa. Mix well. Cook in the microwave on high for 3 minutes.
Scrape down the sides of the bowl and cook on high another 2 minutes.
Remove from microwave. Add butter and extract. Stir constantly for 5-6 minutes, until butter melts and the fudge starts to thicken and loses some of its gloss.
Pour quickly into buttered pan. Let cool before cutting into squares.
- Must use a glass bowl & wooden spoon for best results.
- The mixture will bubble up when cooking, so use a glass bowl with high sides.
- This makes a small batch of fudge.
- If the fudge doesn't thicken or set, you may need to increase the cooking time. Low-wattage microwaves may need more cooking time.
Hot Fudge Sauce: For hot fudge sauce, stir just until butter is melted. Serve over ice cream.
I'm not a chocolate fan by any means, but even I couldn't stop picking at this fudge! Kept having to check to see if it was cooled enough to cut, you know. Next time I make it I may put in some real pecans to add a bit of crunch.