In a 1 1/2-quart bowl, stir sugar, cocoa, milk and vanilla together until partially blended.
Place butter over top in center of bowl.
Microwave on High for 2 minutes.
Stir vigorously until smooth.
(Don't worry if all the butter does not melt; it will as mixture is stirred.)
Pour mixture into greased 8 x 8 x 2-inch pan.
Chill in refrigerator 1 hour.
Cut into squares.
Makes about 36 squares.
In a casserole, stir sugar, cocoa, salt, milk and vanilla. (Mixture will be stiff.)
Cut butter over top.
Microwave on High for 2 minutes.
Stir vigorously until smooth.
Blend in nuts. Pour into waxed paper-lined loaf pan.
Chill one hour.
Cut into squares.
Dump first 4 ingredients into a microwave container and cook on High for 2 minutes.
Mixture will not necessarily be mixed. Add the vanilla and nuts.
Stir everything until it is well mixed.
Stir in all ingredients except margarine, until partially blended.
Put margarine on top and microwave on High for 2 1/2 minutes.
Stir vigorously until smooth.
Pour in wax paper-lined dish.
Chill 1 hour.
Stir sugar, cocoa, salt, milk and vanilla together in 1 1/2-quart casserole dish.
Put butter over top in center of dish. Place in microwave for 2 minutes.
Stir vigorously until smooth. Blend in nuts.
Pour in butter dish or pan.
Chill 1 hour in refrigerator or 20 to 30 minutes in freezer.
Cut into squares and serve.
Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into 36 pieces.
Stir sugar, cocoa, salt, milk and flavoring together in a 1 1/2-quart microwave-safe bowl until partially blended.
Put butter on top in center.
Microwave at High for 2 minutes or until milk feels warm on bottom of dish.
Stir vigorously until smooth.
If all butter has not melted in cooking, it will as mixture is stirred.
Sift powdered sugar and cocoa together in a 2 quart microwave safe bowl.
Place stick of margarine on top.
Your margarine can come straight from the fridge.
Pour milk over the top.
Do not mix together !
Microwave on high for 3 minutes.
Remove from micro and stir with a rubber spatula, pressing down on the lumps until well blended.
Add vanilla and nuts stirring to incorporate.
Pour into a greased 8x8 pan.
Cool 20 minutes.
Cut into 36 squares.
Stir sugar, cocoa, salt, milk and vanilla together until partially blended.
Put butter over top in center of dish. Microwave at High for 2 minutes.
Stir vigorously until smooth. Blend in nuts.
Melt Parkay in a 3-quart microwave-safe bowl, approximately 1 minute.
Add sugar and milk; mix well.
Microwave 5 minutes, stir well after 3 minutes and then stir after the remaining 2 minutes. Microwave an additional 5 1/2 minutes.
Stir well after 3 minutes and then stir after the remaining 2 1/2 minutes.
Add chocolate chips. Mix well until the mixture is creamy.
Add remaining ingredients, mix well.
Spread mixture in a 9 x 13-inch pan.
Set in refrigerator for 2 hours.
Makes about 4 pounds of fudge.
In a microwavable bowl, mix together the powdered sugar and cocoa.
Add butter and milk; microwave on High for 2 minutes. Remove from microwave; stir until smooth.
Add marshmallows; microwave on High for 1 minute.
Remove from microwave.
Add vanilla; stir until smooth.
If desired, add walnuts.
Pour into buttered 9 x 12-inch brownie pan.
Allow fudge mixture to set, then cut into 1-inch pieces.
In a large microwave bowl, combine the first 3 ingredients; stir until well blended.
Drop butter into sugar mixture. Microwave on High 1/2 minute or until butter melts.
Add milk and stir until smooth.
Microwave on High 1 minute longer.
Stir in vanilla and chocolate.
Pour into a buttered 8-inch square pan. Chill until firm (about 1 hour).
Cut into 1-inch squares.
Store in an airtight container.
Makes about 5 dozen squares.
In medium-size microwave bowl melt butter or margarine.
Mix sugar and cocoa together; add remaining ingredients.
Add to melted butter or margarine.
Microwave 2 minutes on High.
Stir. Pour into greased 8 x 8-inch pan.
Refrigerate.
Cut into squares.
Microwave on High for 3 minutes in microwave-safe dish. Make sure all ingredients
are
well
blended.
Remove after 3 minutes and add nuts.
Pour
into
a
waxed paper lined 8-inch square dish.
Chill and cut.
Sift together sugar and cocoa.
Place in 1 quart microwave safe dish.
Place margarine on top and pour milk over the dry mixture.
Microwave on high for 2 minutes.
In microwave pan, sift together sugar and cocoa.
Pour in milk as to puddle.
Lay on this the oleo.
Do not stir! Cook on High for 2 minutes.
Take out, beat and add nuts.
Combine all ingredients in a 3-quart mixing bowl.
Microwave on High for 2 minutes.
Stir until well blended.
Pour into a buttered 8-inch baking dish.
Cover and refrigerate until set. Cut in 1-inch squares.
Makes 64 pieces.
Combine all ingredients except nuts and vanilla.
Cut butter up.
Cook on High in microwave for 3 minutes.
Stir vigorously. Add nuts and vanilla and pour into an 8 x 8-inch greased pan. Refrigerate 1 hour or freeze 20 minutes.
Cut into small squares to serve.
Stir all ingredients, except the butter, together in a glass bowl.
Put the butter on top; microwave on Roast for 3 minutes (or High for 2 minutes).
Stir until smooth.
Blend in the nuts.
Pour into wax paper lined 8-inch square pan.
Chill.
In 1 1/2-quart casserole, stir sugar, cocoa, milk, salt and vanilla together until partially blended.
Put butter over top in center of dish.
Microwave on High for 2 minutes or until milk feels warm on bottom of dish.
Stir vigorously until smooth. Blend in nuts.
Pour onto wax paper-lined 8 x 4 x 3-inch dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer.
Cut into squares.
Makes about 36 squares.