$ $ $ $ $
• • • •
15 mins

Fast to make & satisfies a sweet tooth
Easy to make.

Add additional ingredients to change the recipe to suit your own taste.

Posted by Super Madcow from Glasgow, Scotland, United Kingdom • Published See Super Madcow's 1027 projects »
  • How to make fudge. Microwave Fudge - Step 1
    Step 1

    Line a tray with baking paper.

    Sift the sugar, coco & salt into a microwave safe bowl.

    Stir in the vanilla & milk.

    Place the butter on top of the dry ingredients.

  • How to make fudge. Microwave Fudge - Step 2
    Step 2

    Microwave on full power for 2 mins.

    Beat with a wooden spoon until completely combined.

  • How to make fudge. Microwave Fudge - Step 3
    Step 3

    Add in the additional nuts, fruit, etc at this stage (approx 1/2 cup).

    Pour into the prepared tin & level off.

    Chill in the fridge for approx 1 hour.

    Cut into pieces.

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Susan W.
Susan W. · Española, New Mexico, US · 2 projects
My version is much easier! 3 min. prep time + ~2 hr. in refrigerator
Variations on the basic recipe - Easiest, Never Fail Fudge
Hint for Aaron Shawn: Get out all your utensils and ingredients first & line your pans before you start! Use dry ingredient measuring cups for anything that is not a liquid or your fudge will not come out right.

2 ea. 10 oz. pkg. (2-1/2 c.) semi-sweet or milk chocolate (butterscotch, peanut butter) chips
1 can (14 oz.) Sweetened Condensed Milk (not evaporated milk)
2 cups miniature marshmallows
1-1/2 tsp. vanilla extract (or Torani flavored syrup, Bacardi 80 proof rum-any flavor, Jack Daniels whisky, etc.)
(1/2 tsp. ground cinnamon for Mexican Chocolate Fudge)
1 cup chopped nuts (pecans, walnuts, or salted dry-roasted peanuts)

− In medium size glass mixing bowl, microwave on high for 3 minutes (less if high wattage): chips, sweetened condensed milk, and miniature marshmallows.
− Stir until well blended, then add flavoring and chopped nuts. Use a rubber scrapper to stir the mixture as it pulls everything off the walls of the bowl much better.
− Stir together and spread evenly into wax paper-lined 9"x9" (or 8"x8") square brownie pan.
− Cool for two hours in refrigerator or until well set.
− Turn out onto cutting board & cut into 1-2" square pieces.

• Ghiradelli-Bacardi Party Fudge
Use Ghiradelli semi-sweet chocolate chips + 2 tsp. Bacardi Gold (80 proof) rum for flavoring
• Piñonuche
Use Reese’s Peanut Butter chips + shelled roasted piñon nuts
• Panuche
Use Reese’s Peanut Butter chips + salted dry-roasted peanuts
• Mexican Chocolate Fudge
Add 1 Tbsp. instant coffee and 1/2 tsp. ground cinnamon to the sweetened condensed milk before placing in microwave AND use 2 tsp. Kahlua for flavoring.
• Irish Cream Fudge
Use 2 tsp. Bailey’s Irish Cream for flavoring
• Butterscottie Fudge
Use butterscotch chips + 2 tsp. scotch for flavoring

Store in cool dry place in sealed container.
Makes 2 pounds of fudge.
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