••••CANDY BAR FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

1/2 cup butter
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup whole milk
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
30 caramels, unwrapped
1 Tbsp. water
2 cups peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

Directions:

1. In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes.

2. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square-baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted.

3. Stir in peanuts; spread over chocolate layer.

4. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm. Makes 2-3/4 pounds.

••••MICROWAVE FUDGE••••

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Two great and easy recipes for fudge that you can make in your microwave. Take your pick for an easy fudge in the microwave.

Microwave Fudge Recipe 1

Ingredients: 

2 cups miniature marshmallows
14 oz. can condensed milk
1 dash Salt
12 oz. semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup nuts
1 1/2 tsp. vanilla

Directions:

1. In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth.

2. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla.

3. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm.

4. Turn on to cutting board, peel off paper and cut into squares. Serves 32.

 

Microwave Fudge Recipe 2

Ingredients:

4 cups sugar
1 cup butter
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 cup chopped nuts

Directions:

1. In 4-quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until softball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking.

2. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix.

3. Pour into buttered 9-inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Chill and cut.

••••MAPLE FUDGE••••

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Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) evaporated milk
2 Tbsps. butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
2 cups (12-oz. pkg.) NESTLÉ Toll House Premier White Morsels
1/2 cup chopped walnuts
1 1/2 teaspoons maple flavoring
48 walnut halves or pieces

Directions:

1. Line an 8-inch-square baking pan with foil.

2. Combine butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.

3. Boil, stirring constantly, for  4 1/2 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart.

6. Press into fudge; refrigerate until firm. Lift from pan; remove foil.

7. Cut into 48 squares with 1 nut half per square.

••••10 MINUTE FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

3 oz. baking chocolate, unsweetened (3 squares)
4 Tablespoons butter
4 1/2 cups powdered sugar
1/3 cup instant nonfat dry milk
1/2 cup light corn syrup
1 Tbsp. water 
1 tsp.  vanilla extract 
1/2 cup chopped nuts (optional)

Directions:

1. Melt chocolate and butter in top of 2-quart double boiler. Sift together powdered sugar and dry milk.

2. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth.

3. Remove from heat; stir in nuts.

4. Turn into greased 8-inch square pan. Cool until firm. Cut into squares.

••••CARAMEL FUDGE••••

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This is a very old fashioned caramel fudge recipe. It gets it's rich flavor from the caramelized sugar.

Ingredients:

3 cups sugar
1 cup heavy cream
1/4 cup butter
2 Tbsp. white corn syrup
1/8 teaspoon salt

Directions:

1. In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt.

2. Cook to softball stage or 235 degrees F on candy thermometer.

3. Remove from heat; beat until thick. Pour in buttered pan.

4. Chill 3-5 hours until firm. Cut into squares.

••••CHOCOLATE MINT CREME FUDGE••••

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Ingredients:

2 cups semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces premium white chocolate chips
1 Tbsp peppermint extract
Green or red food coloring (optional)

Directions:

1. In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla.

2. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

3. In heavy saucepan, over low heat, melt white chocolate chips with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).

4. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.

5. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.

6. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

••••OLD FASHIONED CHOCOLATE FUDGE••••

(Source: momswhothink.com & photo also)

Ingredients:

1 1/2 cups whole milk
4 oz. unsweetened baking chocolate (squares)
4 cups sugar
3 Tbsp. light corn syrup
1/4 teaspoon salt
3 Tbsp. butter or margarine
1 1/2 teaspoon vanilla

Directions:

1. Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.

2. Cook, without stirring to 234 degrees F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.

3. Cool mixture in pan to 11 0F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)

4. Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.