MICROWAVE FUDGE COCOA POWDER RECIPES

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

Steps:

• Line a loaf pan with parchment paper and set aside.
• In a microwave-safe bowl, add the butter, and microwave it until completely melted.
• Add in the erythritol and stevia, and whisk well. Microwave in 30-second intervals, whisking in between until all the sweetener is melted.
• Add in the peanut butter and vanilla extract. Whisk until a homogeneous mixture forms.
• Pour the mixture into the lined pan, and sprinkle some flakey salt on top if desired.
• Refrigerate until set at least for an hour.
• Cut into 14 2x2 inch pieces or smaller .
• Store in an airtight container in the fridge.