Pour over cake, icecream, or just your head ! This sauce is creamy, fast, and jar toppings don't even begin to compare.

In saucepan, MELT:

1/2 Stick butter
2 oz. German Chocolate Squares
1/4 oz. Unsweetened Chocolate Squares

STIR IN:

1 1/2 Cups Powdered Sugar
1/2 Cup PLUS 1/3 Cup Evaporated Milk (NOT condensed!)
Bring to a slow boil/simmer for 8 minutes
Stay nearby, whisking, till creamy and thick
Remove from stove
Stir in 3/4 tsp vanilla

Yes, you can make this in FOUR minutes! It's WAY BETTER than that expensive fudge you can buy at those specialty stores. And though I am a world famous chef known to all across the land, no one EVER believes that I made this fudge. They don't!
Here's what you'll need:

* 1 large glass bowl
* 16 oz. powdered sugar
* 1 stick of butter
* 1/2 cup Hersheys real cocoa powder (not Quik)
* 1 tsp. vanilla (not imitation)
* 1/2 cup cashews
* 1 bag Heath Toffee Bits
* 1/2 Cup Milk

Put powdered sugar and real cocoa in bowl.
Lay a stick of butter on top.
Microwave for 2 minutes.
Stir, add vanilla.
Add toffee bits and cashews. (I put the cashews in a plastic bag and smash them with a hammer first)

Now put this mixture in a buttered casserole, a small 8x8 square for thick fudge, or a large 9x12 for thin fudge. (this is best) Smoothe it out. Refrigerate for at least one hour. Cut into tiny squares.

I don't really even like chocolate, but I warn you! This is so good, you won't be able to stop yourself. I think it's best if it's kept in the fridge.
Photo shows fudge made in small pan and decorated with toffee bits