Line a 15 x 10 baking sheet  or a 13 x 9″ if you want thicker fudge, with foil, leaving enough hanging off the edges so you can remove the fudge easily from the pan.

In a large microwaveable bowl combine powdered sugar and cocoa. Stir until all major lumps dissolve or to be on the safe side you could sift this. SInce I do not own a sifter, I use a mesh strainer which does the job! If you have found you still have lumps after removal from the microwave, I have found that an immersion blender works really well to break them up. Therefore sifting is the best thing if you want to avoid lumps.

Pour milk over sugar mixture but DO NOT STIR!

Cut the butter into cubes by slicing the butter in half lengthwise. Turn it on its side and slice again. Now slice the butter as you normally would and you should end up with 4 cubes to a slice. Place the butter cubes on top of the milk.

Now microwave on high for three to five minutes or until the butter has melted entirely. Make sure to lightly cover your bowl with plastic wrap or a paper towel in case you have a splattering accident! Check at three minutes for melting and then add a minute. Check again. Add another 30 seconds to a minute. Just get that butter melted.

Now stir well and incorporate all that sugar with all that butter. Mixture should become shiny. Now add vanilla and nuts and stir again. Spread in pan and chill until cool.

Damn! How easy is that?