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Microwave Fudge

barb_roselover_in

14 years ago

I'm wanting to send my son a box for Christmas, but am not in any shape to stand for a long period of time and stir. Does anybody have any good microwave recipes for candy? I can handle that and he would love it. Thanks in advance. Barb

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Comments (5)

bcskye
14 years ago
This is the recipe I've used for years and everyone loves it.

Foolproof Microwave Fudge

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle BrandÃ¯Â¿Â½ Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract

MICROWAVE METHOD

COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.
lyndaluu2
14 years ago
I use the same recipe that bcskye uses accept I add 1 tsp of instant espresso powered,
it really brings out the chocolate flavor. Got this idea from Ida Garner.

Linda
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This is easy as could be and everyone thinks you fussed. From Kraft Foods 1993 pamphlet on Holiday Desserts: One Bowl Chocolate Fudge Ingredients: 2 packages (8 squares each) semi sweet chocolate 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla 1 1/2 cups chopped walnuts Microwave chocolate and milk in a large microwavable bowl on high for 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir in vanilla and walnuts. Spread in greased 8 inch square pan. Refrigerate until firm. Cut into squares. Makes 4 dozen Options: Rocky Road Fudge: Add 1 cup miniature marshmallows with vanilla and walnuts. Peanut Butter Fudge: Omit walnuts. Drop 1/2 cup peanut butter by teaspoonfuls on top of fugde. Swirl with knife to mable-ize. Peppermint Fudge: Omit vanilla and walnuts. Stir in 1/2 cup crushed peppermint candies. Coconut Walnut Fudge: Add 1 cup flaked coconut, toasted with vanilla and walnuts. Garnish with additional coconut. I've made the regular fudge, the peanut butter chocolate and the peppermint fudge. All have gone over well. I have a brother-in-law that will hunt for the container that I bring to Christmas. He'll eat the entire container himself!
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And this one is very quick and easy. FORT WORTH PEANUT BUTTER FUDGE 2 sticks butter (real butter) 2 cups chocolate chips 1 16-oz jar crunchy or extra crunchy peanut butter (I use JIF) 1 lb. box powdered sugar Put butter and chocolate chips in a large glass bowl and place in microwave. Microwave on high for 1 minute; then stir mixture well. If chips are not totally melted return to microwave and run on high for another 30 seconds. Remove and stir well. Put the peanut butter in the chocolate mix and stir well. Add box of powdered sugar and mix thoroughly. It gets tougher to stir once you have added powdered sugar so need some muscle. When thoroughly mixed, spray a 9 x 13 pan with Pam (or equivalent) or you can butter the pan well. Put fudge in the pan and spread out evenly. Place in refrigerator overnight. When ready to cut fudge into squares, remove from refrigerator for 30 minutes or so before cutting. This is so easy and so very good. It is quick and easy for the busy holidays.
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NancyLouise, don't give up on making a real old fashion homemade fudge. It really isn't difficult. All the ingredients except the vanilla go into the pot at the beginning and are cooked until they reach the softball stage. Removed from the heat and allowed to sit for 10 minutes before adding whatever quality chocolate you are adding (or not if you are making maple walnut) add the vanilla and beat with a wooden spoon just until it starts to thicken. Then poured into a buttered dish and allowed to cool. Perfect fudge every time. Smooth and creamy. If your fudge is sugary or grainy rather than creamy it is because it was overcooked past the softball stage. Fudge really is something where practice really does make perfect. I made six batches last week for Valentines Gifts. I made two batches at a time, each in their own pot, staggering the time so that as one was almost at the softball stage the other was just starting to cook.
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help with fudge
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Comments (15)
Microwave Fudge 3 cups chocolate chips 1 14 ounce can sweetened condensed milk 2 Tbsp. room temperature coffee 1 tsp. cinnamon 1/8th teaspoon salt 1 tsp. vanilla extract 1 cup chopped nuts if desired I use a four cup Pyrex measuring cup, add the three cups of chocolate chips, add the coffee and cinnamon and salt.I pour the sweetened condensed milk on top and microwave on high for 1 1/2 minutes. Remove from microwave and stir in vanilla. Stir it vigorously until it becomes smooth. I add nuts before I add the vanilla.....about a cup of chopped walnuts. Pour into a foil lined 8X8 pan which has been buttered and refrigerate for two hours. I used a 9X9 pan and non stick foil. There is a recipe using white chocolate chips, sweetened condensed milk, 2 Tbsp orange juice and orange zest. Pretty much the same instructions and it is really good, too.
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rob333 (zone 7b)
14 years ago
I use the Fantasy Fudge recipe found on the Kraft Marshmellow Creme jar. Not that the above isn't good, it likely is, and I pretty much like all fudge, but as an alternate if you so choose.

FANTASY FUDGE

3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's real semi-sweet chocolate chips
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

MICROWAVE: Microwave butter in 4 quart bowl or casserole on high 1 minute or until melted. Add sugar and milk, mix well. Microwave on high 5 minutes or until mixture begins to boil; stir after 3 minutes. Mix well, scrape bowl. Microwave 5 1/2 minutes; stir after 3 minutes. Gradually stir in chocolate until melted. Add remaining ingredients; mix well. Pour into greased 9 x 9 x inch or 13 x 9 inch pan. Cool at room temperature, cut into squares. 3 pounds.

CONVENTIONAL: Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9 inch or 13 x 9 inch pan. Cool at room temperature; cut into squares.

Prep time: 10 minutes. Cooking time: 15 minutes. 3 pounds. High Altitude: Decrease recommended temperature (234 degrees) 2 degrees for every 1, 000 feet above sea level. NOTE: Do not substitute sweetened condensed milk for evaporated milk.
barb_roselover_in
Original Author
14 years ago
Thanks loads for all your help. I have to get on the stick because this has to go clear to the east coast. I don't know about everybody else, but I'm beginning to run out of energy. Barb
lakeguy35
14 years ago
We love this recipe for peanut brittle.

Peanut Brittle (Microwave)(DanaIN/Marilyn)

1 cup sugar

1tablespoon real butter
1/2 cup light Karo syrup
1 teaspoon baking soda
pinch of salt
1 teaspoon real vanilla extract
1 cup raw, shelled peanuts

Heavily spray cookie sheet with Pam. Combine sugar, Karo and salt in a 3-quart casserole (also sprayed with Pam). Stir in peanuts. Microwave at high until brown, 8 to 10 minutes. Stir once or twice during cooking time. Remove from microwave and stir in remaining ingredients until light and foamy. Quickly spread onto greased baking sheet. Spread as thin as possible for brittle candy. Cool; break into pieces.

David

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