Mint 'n' Chocolate Fudge 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 Pastel Mint Topping Line 8-inch square pan with foil. In medium-size microwave-safe bowl place butter. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla extract. Blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave at HIGH 1 to 2 minutes or until mixture is hot. Beat with whisk until smooth. Immediately pour into prepared pan. Cover; chill until firm. Spread Pastel Mint Topping evenly over fudge; chill until firm. Cut into 1-inch squares. Cover; store in refrigerator. Pastel Mint Topping 3 tablespoons softened butter or margarine 1 tablespoon water 1/8 to 1/4 teaspoon mint extract 1 1/2 cups confectioners’ sugar 2 drops green or red food color In small mixer bowl beat butter or margarine, water and mint extract until blended. Gradually add confectioners' sugar and food color. Beat until smooth.