Ingredients: *1 bag of powdered sugar (2 pound size bag) *1 cup of cocoa powder *1 & 1/2 sticks of butter (cold like from the fridge, not frozen) (each stick = 1/4 pound or 1/2 cup) *1 cup of heavy whipping cream *1 tablespoon of vanilla (can substitute a different flavor; maybe only use a teaspoon or two if the flavor is very strong) *a pinch or dash of salt (not necessary if you use salted butter) *If you want to use mix-ins like chopped nuts, candy pieces, or marshmallows, make sure you have them ready to stir in; you probably only need about 1/2 cup (or not more than 1 cup) of mix-ins, depending on how much you like in your fudge. (something like crushed peppermint candy [candy canes] you probably only need about 1/4 cup)

Instructions: *Use a LARGE microwaveable mixing bowl (don't use cheap plastic that would get soft if you subject it to boiling temperatures; I have a good sturdy plastic bowl that can take higher temperatures, but a glass or ceramic bowl is probably best) (if you don't have a large enough bowl [&/or you have a small microwave] then make only a half recipe at a time) *Put the powdered sugar into the bowl, add the cocoa (and also dash of salt if you are using salt), and stir them together with a whisk or something else that will distribute the cocoa through the sugar so that the cocoa doesn't make lumps. (If your cocoa powder tends to be pretty lumpy to begin with, try sifting the cocoa onto the sugar before stirring them together) *Divide up your butter into 1-tablespoon size pieces and spread them out over the top of your sugar/cocoa mix, but not at the edges. *Drizzle the heavy cream over the top of everything so that none of the butter sits apart (melting the butter into the sugar in the microwave without the cream warming with it will screw up the texture and make for grainy sugar bits that you really can't fix so do not forget to distribute the cream all over when you pour it on top) *DO NOT STIR THE BUTTER AND CREAM IN (let them just sit on top for now) *Microwave on high power for 2 minutes. *Pull the bowl out and stir (I like to use a wooden spoon) and if the butter isn't completely melted yet just stir as much of the dry stuff into the warm cream as possible, and then return it all to the microwave for no more than a minute. *Add the vanilla and stir some more. *Keep repeating the following: [microwave for 1 minute and then stir] until you get a nice smooth creamy consistency to your fudge that is easy to pour. *If your amounts were measured well, then taking a teaspoonful of the fudge and letting it cool to room temperature should give a good idea of the consistency. You should get fudge that will be firm and easy to cut when chilled, but which won't turn into melty goo at room temperature. *If you are using any kind of mix-in, fold it in right before pouring the fudge into a container, or fold it in right after doing so. For marshmallows or any candy that melts easy (like chocolate-covered mint wafers or chocolate candy bar pieces) do not stir any more than necessary or else the hot fudge will melt it too much. *Pour into a glass dish (don't grease the dish, the fudge has enough fats in it that it shouldn't stick to clean glass once chilled) A 9x13 size casserole dish works well for a full batch of fudge; a 9x9 dish or standard pie pan work fine for a half batch; or use a couple of containers that hold 3-4 cups each (like 1-quart size). (If you are using metal or plastic dishes (instead of glass), I like to line them with aluminum foil so it's easy to turn them out onto a cutting board and peel off the foil when it's time to cut the fudge into pieces.) *Chill in the fridge until nice and cold; if you are going to freeze it, I recommend still chilling it in the fridge first (this fudge keeps fairly well for a long time when frozen, and freezing it first is generally a good idea if you are going to ship it to someone) *Remove from fridge and cut into pieces; serve chilled or at room temperature and store in an airtight container. If frozen, let sit in the fridge a bit first (or overnight). [if you have a really good knife you might still be able to cut it while frozen, but I don't recommend it] ------------------------------------------------------------------------------

PLEASE NOTE: * I don't recommend it, but if you want to make this recipe on a stovetop instead of in the microwave, use the same amounts but be very careful that you melt the butter and heavy cream together without frying the butter; you probably should use a double boiler for the butter and cream and when they are hot (but not boiling) then stir in the sugar and cocoa a little at a time (still sift those together so the cocoa isn't in lumps) and add the vanilla once you have at least some of the sugar/cocoa mix stirred in. * changing any of the ingredients means the amounts need to be tweaked: such as if you use whole milk instead of heavy cream, only use half as much or the fudge comes out too soft (use even less milk if it has a higher water content [aka lower fat], like if you use 1% milk instead of whole milk). * if you want to use baking chocolate squares, or something like chocolate chips: be advised that those contain some fats/oils and so you should use less butter (and a conversion chart for the cocoa/chocolate), also the method might be different because you should be very careful about how you melt the chocolate so it doesn't fry in the microwave... pre-melting the chocolate in a double boiler would probably be a good idea in that case, but if you're doing that you should probably just be using a different fudge recipe anyway.

If you need to go DAIRY-FREE: * avoid substituting margarine for the butter, but if you gotta go dairy-free, use something that is supposed to be a good substitute for butter in baking with a texture as close to butter as possible; if you're using something that melts easier and is softer than butter at room temperature, I recommend starting with only 1/2 cup (equivalent of 1 stick of butter) to begin with and then if the result is too soft, add more powdered sugar [like a half cup at a time]... or if it comes out too dry, add more of the butter (substitute) or milk (substitute) [like a tablespoon at a time]. I have not tried this with coconut oil, but if it's fairly solid at room temperature, it may work reasonably well (using the reduced amount as mentioned above) * you can use soy milk (or another milk substitute that is plant-based and similar in texture) but only use 1/2 cup to start with [as noted above for using milk instead of cream], and if the fudge is not creamy enough then add something like a little more of whatever you are using as a butter substitute, and if it is too soft and squishy then add more powdered sugar.