Whether you’ll be making this fudge recipe on a stove top or in the microwave a similar method is used.

1. In a large bowl sieve the powdered sugar through the fine sieve making sure that no large clumps pass through it.
2. Next, your are going to want to do the same with the cocoa powder, using the same bowl containing the powdered sugar.
3. Microwave method: Once those ingredients have been finely sieved, pour in the milk and gently combine with your wooden spoon. Stove top method: Transfer the powdered sugar and cocoa powder into the large saucepan and carefully combine the milk before placing onto heat. Be careful when doing this as the fine powders may make a mess or you may enter a cloud of sugar. *Remember to take a step back and exhale*
4. Now you can add the cubed butter or margarine.
5. Microwave method: Heat the ingredients through with short burst of 40 seconds on a high microwave setting. Make sure to stir thoroughly so that you incorporate the ingredients together after each burst. This may take 3/4 times until the butter has fully melted and the mixture has thickened to a batter like consistency. Stove top method: On a medium heat/ medium flame stir the ingredients in the saucepan occasionally, until the mixture has thickened to a batter like consistency. In both instances, when this mixture starts to splutter, it is time to lower the heat. If your ingredients have not fully combined or the butter has not melted, you can use a microwave cover placed on top of your bowl to prevent your microwave from getting messy.
6. Once the ingredients have combined and thickened you are now ready to introduced the corn syrup/golden syrup. This is to add shine and help with the texture. At this point you can add the vanilla extract and your optional toppings if you prefer.
7. Give the fudge mixture a stir and get ready to pour.
8. Pour the fudge mixture into the prepared pan or deep baking dish and using the silicone spatula to scrape the remaining mixture and to evenly spread the mixture around.
9. Let the mixture cool for 20 minutes before placing into the refrigerator until firm to touch. It may take 2/3 hours, depending on how cold your fridge is.
10. When the fudge has set, remove from the fridge and use the overhang of parchment paper to help you transfer the fudge over to the cutting board. Measure up how many small squares you’d like to serve and slice the fudge into squares with your sharp knife.