Recipe: 00233
Title : Microwave Fudge 
Author: Ken Deschere <kmd12@cornell.edu> 
Date  : July 1995

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In a glass casserole, nuke until melted (4-5 minutes at high):
4 oz unsweeted (baking) chocolate, chopped
16 oz *semisweet* chocolate, chopped or morsels  (milk chocolate is too soft)


Dissolve:
1 Tbsp freeze-dried or instant coffee
in:
2 Tbsp liquor (kahlua or dark rum are my usual choices) or vanilla extract
Sift:
1/2 cup confectioner's (powdered) sugar
on top of the melted chocolate.

Add:
a pinch of salt
1 can (14 oz) sweetened condensed milk
and the coffee/booze mixture to the melted chocolate, and stir vigorously
until all is mixed in and the chocolate loses its sheen - about a minute.

Pour into a 12x8 pan lined with waxed paper.  Smooth out with a rubber 
scraper.
Chill until solid, peel off the paper, and cut into pieces.

[You can substitute a few ounces of milk chocolate for an equivalent 
amount of
the semi-sweet, but it makes the fudge very soft - more difficult to cut and
much messier.]

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