1. Line an 8- or 9-inch square pan with waxed paper so that a length of paper sticks out on two sides. This will make it easier to lift out the fudge once it has set.

2. In a deep saucepan, combine butter and both sugars. Melt over medium heat,stirring constantly until mixture begins to simmer and bubble. Let simmer for 3 to 4 minutes, stirring constantly, to help sugar dissolve.

3. Stir in condensed milk and bring to a simmer. Whisk in 1/2 cup of the cocoa until well blended; then stir in chocolate, stirring until melted and smooth. Stir in remaining 1/2 cup cocoa until smooth.

4. Pour mixture into the prepared pan. Smooth surface and let set completely, about 2 hours. When set, lift fudge out of the pan with the edges of the waxed paper. Turn onto a cutting board and remove paper. Cut fudge into 1-inch squares. Store at room temperature with waxed paper between layers in an airtight container, or freeze.

Source: Hannaford fresh Magazine, September - October 2012