Microwave Fudge Sampler
- Ready In:
- 4hrs 30mins
- Ingredients:
- 19
- Yields:
-
64 pieces per variety
ingredients
-
Chocolate-Walnut Fudge
- 2 (12 ounce) bags semi-sweet chocolate chips or (12 ounce) bags bittersweet chocolate chips
- 2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
- 2 tablespoons cold unsalted butter, cut in small pieces
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon salt
- 1 cup chopped walnuts
-
Peanut Butter Fudge
- 2 (10 ounce) bags peanut butter chips
- 2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
- 2 tablespoons cold unsalted butter, cut in small pieces
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon salt
-
Pistachio-Craisin Fudge
- 2 (12 ounce) bags white chocolate chips
- 2 (14 ounce) cans sweetened condensed milk (Eagle Brand)
- 2 tablespoons cold unsalted butter, cut in small pieces
- 1 1⁄4 teaspoons almond extract
- 1⁄4 teaspoon salt
- 3 drops green food coloring
- 1⁄2 cup pistachios (salted and shelled with skins rubbed off, coarsely chopped)
- 1⁄2 cup dried cranberries
directions
- Prepare 8" or 9" square pans by lining them with non-stick foil, extending foil over lip of pans.
- For each variety: In a 2-qt bowl, combine the chips and the sweetened condensed milk (NOT regular condensed). Microwave on high 5 to 8 minutes, stirring several times, until chips are melted. Stir in butter until smooth. Stir in remaining ingredients.
- Spread evenly in prepared pan. Chill until firm, about 3 hours.
- Lift fudge by foil ends onto a cutting board. Cut into 1" squares.
- Storage Tip: Store in airtight containers with wax paper between layers in the refrigerator up to 2 weeks, or freeze up to 3 months.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>