Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine
     3/4  cup           Hershey's cocoa
   4      cups          confectioners' sugar
   1      teaspoon      vanilla extract
     1/2  cup           evaporated milk
   1      cup           pecan pieces

Preparation:

Line square pan, 8x8x2 inches, with foil; set aside. In medium micro-proof bowl microwave butter on high (full power) 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high 1 minute; stir. Microwave an additional minute or until mixture is hot. Beat with wooden spoon until smooth; add pecan pieces. Pour into prepared pan. Cover chill until firm. Cut into squares. Store, covered, in refrigerator. Makes about 4 dozen squares. Variation: Mint 'N Chocolate Fudge Follow recipe as above. Omit pecans. Spread Pastel Mint topping over chilled fudge. Pastel Mint Frosting In small bowl cream 3 tbsp butter, softened, 1 tbsp water and 1/8 to 1/4 tsp mint extract. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green food color. Beat until s