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Topic: Microwave Fudge--Unbelievably Easy!  (Read 11133 times)
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Juniper_Ann
« on: December 15, 2005 10:23:22 PM »

Part of me doesn't want to give away my evil secret but...I'm going to stuff that part back in the basement where she belongs.  If you want to make fudge, you can mess around with double boilers and candy thermometers...or you can cheat and no one will know!  

Ingredients:
1 can sweetened condensed milk
1 pound (3 cups) chocolate chips
   You can use semi-sweet, milk chocolate, white chocolate, peanut butter, etc.
   I usually use half milk chocolate & half semi-sweet.
   Dont use all semi-sweet unless you know that the person is a dark chocolate fan.

Materials:
Microwave
Microwave-safe bowl
Foil
Something with vertical sides for cooling the fudge (I use a 9x9 casserole dish)


Directions:

1. Place milk & chips in bowl.

2. Microwave on high at for 1 minute, then 30 second intervals until chocolate looks melty.  Stir.  If its still not completely melted, then 30 more seconds (etc.)

3. Line whatever youre cooling the fudge in with foil.  

4. Pour, chill completely, then cut into pieces.



Put it in holday goody packs, bring it to parties.  People think that this is really fancy and its unbelievably simple.  

You can do a lot of different things with this, if you want, like adding a cup of nuts, or a few drops of peppermint or orange extract.

If you want to get really fancy, divide the sweetened condensed milk.  To 2/3 of the milk, add 2 cups semi-sweet chips.  To 1/3 of the milk, add 1 cup white chocolate chips.  Pour the dark chocolate mixture into your cooling pan first.  Then pour the white chocolate mixture in lines up and down the pan.  Now use a knife or toothpick for marbling (be careful not to marble to much or youll just end up blending the two).  For mint marbling, you could add mint and green food coloring to the white chocolate mixture.  

Happy Holidays!

« Last Edit: December 11, 2013 06:01:54 PM by HSG - Reason: Added image » THIS ROCKS   Logged

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« Reply #1 on: December 16, 2005 06:38:53 AM »

Yum, that sounds really good!  I'll have to try it.  Question, though: do you mean one of the short cans of sweetened condensed milk (8 oz) or the big ones (14 oz)?  I do something very similar with just chocolate chips, peanut butter, and maple syrup, but I'm off to the kitchen to try your way now!
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« Reply #2 on: December 16, 2005 08:28:44 AM »

This may be a stupid question, but I've never made fudge so forgive me: about how many pieces does this recipe make?
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« Reply #3 on: December 16, 2005 11:09:17 AM »

I used the 14 oz. can and that seemed to be the right size for 3 cups of chips.  I put it in an 8x8 or 9x9 brownie pan lined with foil and it makes a LOT.  Like...I don't know, maybe 30 pieces?  It's very chocolatey and rich, according to the husband.  I can't eat dairy, so I didn't try it, but he and the kids said it was very good.  But, yes, count on it making a whoooooole lot of fudge.
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« Reply #4 on: December 16, 2005 11:33:30 AM »

I used the 14 oz. can and that seemed to be the right size for 3 cups of chips.  I put it in an 8x8 or 9x9 brownie pan lined with foil and it makes a LOT.  Like...I don't know, maybe 30 pieces?  It's very chocolatey and rich, according to the husband.  I can't eat dairy, so I didn't try it, but he and the kids said it was very good.  But, yes, count on it making a whoooooole lot of fudge.

Perfect. Thank you so much.
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« Reply #5 on: December 19, 2005 08:37:05 AM »

I made this Saturday night and it disappeared quick! Thanks for this recipe!
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« Reply #6 on: February 06, 2008 04:32:15 PM »

ooooh sounds really good! i think i'll make some this weekend before my cousins come to visit =D
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LeesaLove
« Reply #7 on: February 07, 2008 10:34:34 AM »

I haven't made fudge in a LONG time....

thise sounds too simple not to try!!
Do you tihnk it would be ok to ship? I'd wrap pieces individually in waxed paper then line them up in a tin. (spoilage?? I will be shipping from NY to CT  so not like it's hot out...)
How long did it take to set up?
I think I am going to try two batches.
One with 2/3 milk chocolate  & mable 1/3 white chocolte. will try adding some v day sprinkles to this.
One with 2/3 Milk Chocolate & 1/3 Peanut butter or Butter Scotch swirls.

My mouth is watering already!!




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Cassiby
« Reply #8 on: February 07, 2008 10:44:03 AM »

I have to try this. Without the candy thermometer I've never tried fudge,. but now....
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alwaysnewproject
« Reply #9 on: February 08, 2008 09:01:33 AM »

I am letting this cool right now. I made it for Disneyland (so we have things to munch on while there). Used butterscotch chips and semi-sweet with a drop or 5 of almond extract. Thanks for the recipe!
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« Reply #10 on: December 11, 2008 05:19:14 AM »

im gonna make this friday!!!!!!!!!!!!!!!!!!!!!!!!!!!
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rileyartie
« Reply #11 on: December 16, 2008 09:57:07 PM »

I made this tonight to take to a potluck tomorrow. I haven't tried a piece yet, but I did eat what remained in the bowl, and it was pretty darn good. I love how easy it is, and for a fudge it's not sickenly sweet, where it makes your teeth hurt. Once I poured it in an 8X8 alum pan I sprinkled crushed candy canes on the top!
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« Reply #12 on: December 18, 2008 03:59:21 PM »

I made is for my xmas party and they loved it and now im roped into making it for our christmas eve dinner.
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Bakaness
« Reply #13 on: August 14, 2009 04:24:57 AM »

Ok, I know this is ancient, I'm sorry, but it looks really good!

One question: does it need to be refrigerated after you make it? Ok, I lied: how long does it keep (in theory)?
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Rainbowendings
« Reply #14 on: August 18, 2009 02:57:04 PM »

Oh... neato. I'm totally gonna have to try this out Cheesy
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starbelly3
« Reply #15 on: September 01, 2009 08:27:49 PM »

 I have been making this stuff a long time. My kids love it. I have been messing around with it a bit. Lately I decided to add cayenne pepper. WOW! This was an awesome addition. You will have to mess around with it to find the right amount for your liking (start with at the most a tsp, mix in and test) they also make chile cocoa powder that you can find in the spice section at most stores. Adding vanilla, adding cinnamon,
the options are limitless.  Grin YUMMY!
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« Reply #16 on: September 04, 2009 08:11:29 AM »

i add about 3 hershy kisses. it gives it a familiar taste lol. this christmas i think i'll play with some different versions
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« Reply #17 on: September 09, 2009 01:58:05 AM »

I have to try this. Without the candy thermometer I've never tried fudge,. but now....

I've made countless batches of "real" (as in the hard way) fudge, and never used a thermometer. Only once did it turn out bad, and it was the summer.

This recipie is really good. It's missing a touch of vanilla, and butter, imo.
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JanelleyBelly
« Reply #18 on: January 04, 2010 04:39:44 PM »

We've been making this for ages! We used to make it for our teachers in grade school. For a "Christmas" version, we crush candy canes, and add them as you would a cup of nuts. We've also added marshmallows,  which makes things a funny texture but they also taste good. One thing I have learned, is that you really want to make sure you cool them naturally, not in the fridge, but  they last longer if you leave them in the fridge.
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treee
« Reply #19 on: January 04, 2010 11:12:18 PM »

sounds yummy. I've been wanting so fudge lately. I'm going to give it a try.
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Audimarie
« Reply #20 on: August 04, 2010 05:13:02 PM »

Can't wait to try this. I live in a dorm and all i have is a microwave for making food.

 Cheesy Cheesy Cheesy
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