Easy Fudge (Microwave Version)

Ingredients:

1 can sweet an condensed milk
3 cups nestles chocolate morsels
1/4 stick butter
1 cup chopped walnuts (optional)

Directions:

Put everything but the nuts in a bowl and microwave on high 3-5 minutes, stirring occasionally. Take it out when its all melted, blend it good and add the nuts. Pour it immediately into a buttered square 8x8 baking dish. Put it into the fridge until it sets. You
can't go wrong!

You can substitute chocolate morsels for peanut butter.

Thanks to Debbie!

Super Simple No Candy Thermometer Fudge

(Recipe courtesy of www.recipezaar. com )

1¼ hours 15 min prep Makes 36 Servings

Ingredients:

2/3 cup evaporated milk
2 cups miniature marshmallows (or 16 regular marshmallows)
1 1/3 cups sugar
1/4 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
2 cups semisweet chocolate pieces
1 cup chopped walnuts

Instructions:

1.. Butter 8x8 inch pan or line with parchment paper slightly overlapping pan edges for easy removal after cooling.
2.. Mix first 5 ingredients in a sauce pan stirring constantly.
3.. Heat to boiling and boil for about 5 minutes.
4.. Remove from heat.
5.. Add chocolate and stir until melted.
6.. Add vanilla and walnuts and stir until incorporated.
7.. Spread into buttered pan.
8.. Cool until firm (If you are impatient you can place covered in the refrigerator to speed up the process).
9.. Cut into 1 or 2 inch pieces.

Thanks to Bonnie Rose Leigh!

Super Easy Fudge

Ingredients:

1 Bag Any flavor Chocolate Chips
1 Can Sweetened condensed milk
2 TBS Vanilla
Chopped Nuts

Directions:

Line a small pan in tin foil and grease the foil well.

In heavy sauce pan melt together chocolate chips and sweetened condensed milk, stirring often.

Once melted, remove from heat and add in vanilla and nuts.

Spread the mixture on foil and refrigerate about three hours. Cut into squares and Enjoy!

Thanks to Charity!

Magic French Fudge

Fudge recipe

I've made this recipe for years b/c it's so easy and yummy

Ingredients:

3 cups (1 500 gram package) semi sweet Chocolate chips
1 can Eagle Brand Sweetened Condensed Milk
Dash salt
1 1/2 teaspoons vanilla
1/2 cup chopped nuts

Directions:

In top of double boiler melt chocolate over boiling water, stirring occasionally. Remove from heat and stir in Condensed milk, salt, vanilla and nuts. Spread mixture evenly into wax-paper lined 8"x8" baking pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Tightly cover any leftovers. .

Thanks to Robyn L!

Chocolate Walnut Fudge

Ingredients:

1/2 C Butter
1 C Semi-Sweet Chocolate Chips
1 TSP Vanilla Extract
2 C White Sugar
1 (5oz) can evaporated milk
10 Large Marshmallows
1 C Chopped Walnuts

Directions:

1 - Butter and 8x8 in dish

2 - Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

3 - In a medium saucepan over medium heat, combine sugar, milk, and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from Heat.

4 - Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

Thanks to Bonnie Rose Leigh!

Gail's Candy Fudge

Ingredients:

4 C Sugar
1/3 C Hershey's Cocoa Powder
2 TBS Lt Karo Syrup
1 1/2 C Whole Milk (NO Substitutions)
3/4 Stick Butter (6 TBS)
2 TSP Vanilla
(Note: Best to use all quality brands, cheaper ones tend to change the flavor)

Directions:

Combine Sugar, Cocoa, Karo Syrup, and Milk and cook in large heavy pan (make sure it is high enough as it will foam up) over MEDIUM heat, stirring constantly until reaches softball stage (232* to 238*F), or drop a little fudge mix in small glass filled with cold water to see if it forms a ball.

As it boils, it will foam up the pan, keep stirring until mix drops down, continue cooking until it foams up again, then test in glass of cold water for consistency in lieu of using candy thermometer. Be careful and keep stirring, as it can boil and foam up quite quickly.

When the fudge mix forms a ball, remove from heat and add in butter and vanilla, beating until all of the butter is melted. (Note: Do not under or overcook, as it will become too hard and be difficult to bite into)

Pour into buttered Pyrex baking pan, about 9x12.

Refrigerate until mix becomes lightly firm, remove and cut pieces through with knife. Leave in pan to finish hardening.

Can be left on counter or refrigerated.

Thanks Pam3

Easy Peanut Butter Fudge

Ingredients:

1 C Natural Peanut Butter (not the hydrogenated sort)
1 C Honey
1 C Dried Milk

Directions:

Have all at room temperature. Mix well and place in a 8" square pan. Pat down pretty firmly.

Refrigerate overnight and cut into squares. Keep refrigerated.

Thanks to Rosemary Laurey!