FUDGE!!!!!!!!!!!!!!

8 FUDGE RECIPES...

These are great recipes to do with the kids.

I hope you have as much fun with them as I have.

"Share" this great recipe with your friends and family.

MICROWAVE FUDGE 
1 pound powdered sugar
1/2 cup cocoa
1/4 cup milk
1/4 pound margarine (or butter)
1 Tbsp. vanilla
1/2 cup chopped nuts

1. Blend powdered sugar and cocoa in mixing bowl then add milk and butter, cook in Microwave Oven for 2 minutes. ( do not mix these ingredients, merely place in the bowl)
2. Remove bowl from microwave and stir  to mix ingredients.
3. Add vanilla and nuts and stir until blended.
4. Pour in greased container and place in freezer for 20 minutes or refrigerator for 1 hour.
5. Cut and serve. Yield: 60 pieces.

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MINUTE MICROWAVE FUDGE

From the kitchen of Erica Wilson on Mrs. Clauses' website
Ingredients:
1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts

1. Mix all dry ingredients together.
2. Put in a 8"x8" inch microwave safe pan (important to use this size pan).
3. Add milk and vanilla extract.
4. Place chunk of butter/margarine in center ( leave butter as whole do not chop up). Microwave on high for 2 minutes until bottom of dish feels warm. Stir vigorously and blend in chopped nuts.
5. Put in mold or whatever and chill for 1 hour.
*Use real butter for best results.
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EASY MICROWAVE PEANUT BUTTER FUDGE

Ingredients
12 oz. semi-sweet chocolate chips
1 can sweetened condensed milk
2 heaping Tbs peanut butter 

Put chocolate chips and sweetened-condensed milk in microwave safe bowl.
Cook on high for 5 minutes.
Remove from microwave, stir in peanut butter.
Spread in pan.
Cool and cut. Enjoy!

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CHOCOLATE PEANUT BUTTER RAISIN FUDGE

Ingredients:
1 12 ounce package chocolate chips
1 cup chunky peanut butter
3 cups mini marshmallows
3/4 cups raisins
Melt chocolate chips and peanut butter over medium heat (or in microwave watching closely). Fold in marshmallows and raisins, stirring until marshmallows are melted. Pour into 7x11 pan and chill until firm. Cut into squares. Store in an airtight container in the refrigerator.

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MICROWAVE ROCKY ROAD FUDGE

Ingredients
2 cups (12-oz. pkg.) NESTLE'S TOLL HOUSE Semi-Sweet Chocolate Morsels 
1 can (14 oz.) Sweetened Condensed Milk 
1 teaspoon vanilla extract 
3 cups miniature marshmallows 
1 1/2 cups coarsely chopped walnuts

1. LINE 13 x 9-inch baking pan with foil; grease lightly.
2. MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
3. Morsels may retain some of their original shape. If necessary, microwave at additional 10-to 15-second intervals, stirring just until morsels are melted.
4. Stir in vanilla extract. Fold in marshmallows and nuts.
5. PRESS mixture into prepared baking pan. Refrigerate until ready to serve.
6. Lift from pan; remove foil. Cut into pieces. 

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MICROWAVE PEANUT BUTTER FUDGE

Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:
1. Microwave butter and peanut butter for 2 minutes on high.
2. Stir and then microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
3. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.

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CHOCOLATE PEANUT BUTTER CHIP FUDGE

Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Dash salt
1 cup REESE'S Peanut Butter Chips

1. Line 8-inch square pan with foil.

2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly in prepared pan.

3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. NOTE: For best results, do not double this recipe.

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CHOCOLATE ORANGE FUDGE (Can be made in micro-wave)
Ingredients:
2 1/2 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1/2 cup toasted and chopped pecans
2 teaspoons grated orange peel

1. Line a 8 x 8 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
3. Remove from heat and stir in pecans and grated orange peel.
4. Spread in prepared dish and chill until until firm.
5. Carefully remove fudge from pan using the edges of the foil. Cut into squares. Store covered in refrigerator.
Makes about 2 1/2 pounds candy.

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S’MORES FUDGE (Made on Stove Top OR Microwave

Ingredients
1 can sweetened condensed milk (Not evaporated milk)
12 oz. bag of milk chocolate or Semi-Sweet chips
1 cup mini marshmallows
3 graham crackers

1. Depending on melting method~ Place chocolate chips and Sweetened Condensed Milk in a pot or bowl.
2. Mix in broken cracker pieces into the heated and melted mixture. 
3. Mix in mini marshmallows.
4. Spread evenly in a greased 9×9 pan/dish.
5. Before cutting, cool in refrigerate for one hour. Keep remaining fudge in fridge.