Even Quicker Microwave Fudge
1-1/4 cups or 8-10 ounces of unsweetened chocolate*
7 ounces condensed sweetened milk
1 Tablespoon butter, cold
1-1/2 teaspoon vanilla extract (don't add extra)
Optional 1/2 cup chopped nuts
1) Microwave chips for 1 minute at 100%, stir, microwave for another 30 seconds or so if necessary, stir.
2) Blend in milk.
3) Top with butter cut in pieces.
4) Microwave at 100% for about 45 seconds. Add vanilla and nuts, stir only until well mixed.
5) Pour into a greased 5x10" pan.
6) Try to avoid spreading with a spatula or any unnecessary stirring, for shinier fudge.
7) Chill for 2 hours before cutting. Store in refrigerator.
Yield: 1 pound
Can be frozen. Recipe can be doubled if microwave is large enough.
*Andes mints can be used to make chocolate mint fudge. Use a 4.6 ounce box of mints and add 6 ounces of semi-sweet chips. **For chocolate peanut butter fudge mix as above (omitting nuts) then add 1/2 cup peanut butter chips and 3/4 cup creamy peanut butter. Milk chocolate chips are not recommended.
Some substitutions can be made. I used raspberry chocolate to make the raspberry chocolate fudge. Another flavor extract would also probably work. If you had well drained marischino cherries you could probably add them when you added the vanilla. Experiment, it's fun!
This page was last modified August 6, 2002