Chocolate Fudge

½ c butter or margarine (melted)

1½ c brown sugar

1/3 c milk

½ c cocoa

1-1/3 c icing sugar

¼ c chopped walnuts

Bring first four ingredients to boil over low heat and continue to boil for 5 minutes. Remove from heat. Add last two ingredients, put into greased pan, voila.

I usually double the amount of nuts, and if there’s a teaspoon of brewed coffee left from the morning, add it when you add the nuts. Make sure the nuts are at room temperature; I once put them in shortly after taking them from the freezer, and the moment I added them to the hot fudge, it got so hard it wasn't pourable or spreadable. 

If you can, make fudge on a clear blue sky day. This recipe works out (i.e. hardens) most every time, but still ... why not hedge your bets.