Natural, unsweetened cocoa powder is the least processed, most flavorful and healthiest form of chocolate. It has no sugar, no fat and a very bitter taste. Turning cocoa powder into chocolate fudge is a simple process involving the addition of sugar, dairy and flavorings, followed by melting the ingredients either on a stove-top or in the microwave. Its intense chocolate flavor and dark color is also well-suited to cookies and brownies.
Sift together the cocoa powder, sugar and salt, then add them to the butter, milk and vanilla in a microwave-safe glass bowl. Set aside 1 tsp. of butter for later use.
Microwave the fudge mixture on high for two minutes, then stir it. The batter should be a thick liquid so, if necessary, put it back in the microwave for an additional one to two minutes to reach that consistency.
Spread the reserved 1 tsp. of butter evenly in a 9-by-9-inch pan, then pour the batter into the pan.
Refrigerate the fudge for at least 90 minutes before serving it.
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- Make variations on plain fudge by mixing nuts, peanut butter chips, butterscotch chips or dried fruit into the batter before pouring it into the pan.
- Because of the differences between natural, unsweetened cocoa and Dutch-processed cocoa, do not substitute one for the other in recipes.
- The glass bowl will be hot after you microwave it, so use potholders to protect your hands.
Maura Shenker is a certified holistic nutritionist and health counselor who started her writing career in 2010. She leads group workshops, counsels individual clients and blogs about diet and lifestyle choices. She holds a Bachelor of Fine Arts from the Rhode Island School of Design, a Master of Fine Arts from The Ohio State University and is a graduate of the Institute for Integrative Nutrition.