I love this recipe.
First off, you need some ganja butter. The rule of thumb I use is 3 gs of ground herb per stick of butter (1/2 cup, 4 oz.) If you have a 1/2 oz to kill, the best way to do so is to get a tub of the soft margarine, the 15 oz. ones. Scoop it all out into a double boiler. If you do not have a double boiler, a bowl with steep sides that will fit inside a pot of boiling water works too. Melt the butter in the double boiler, and add your ground ganja, stir and leave for 10 minutes. After 10 minutes, remove the dbl boiler from the stove and pull out the insert or bowl, whichever you're using. Stretch a piece of cheese cloth over another bowl and strain the leftover plant matter out, squeezing all the butter out of it. Throw that away. What you have left should be a light green with some small flecks of green in it. Wait for it to cool for a few minutes at room temperature, and then pour it back into the original tub, cover, and throw it in the freezer for a couple hours. Voila! ganja butter! If you opt for using real butter, you will have to remove a layer of ice from your frozen ganja butter, but it'll still be good!
Now for the fudge. Melt 1/4 cup of ganja butter in a microwave safe bowl. Stir in 2-3 tablespoons baking cocoa depending on your tastes. I prefer Ghiradelli, but Hersey's will do just fine. Add a splash of milk, about 2 tablespoons, and stir until there are no lumps, a whisk works well. Add powdered sugar a little at a time stirring again until there are no lumps. Add the powdered sugar until it thickens up a bit and is your preferred sweetness. Put it in the fridge until it solidifies, usually about 20-30 minutes. You can cut pieces out or just eat it with a spoon, but be careful, it's not only tasty fuggin fudge, it's stoney as hell, but takes about 30 minutes to kick in, so don't gorge yourself and then expect to accomplish anything for the rest of the day. Enjoy!