5 Ingredient Fudge Food

5-INGREDIENT CHOCOLATE FUDGE

Steps:

• Melt chocolate chips and margarine with sweetened condensed milk over low heat. Remove pan from heat and fold in mini marshmallows and vanilla.
• When mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan.
• Chill 2 hours or until firm.
• When firm turn fudge onto cutting board and remove wax paper. Cut into squares and store leftovers in covered container in refrigerator.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch square baking pan. Set aside.
• Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
• Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
• Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
• Pour into prepared pan and let cool. Cut into about 60 squares.

EASY 5-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Combine Sugar, Milk, and Butter in a pan and heat on stove until boiling. Only boil for 1 minute.
• Stir while cooking.
• Remove from heat.
• Add the vanilla and peanut butter.
• As soon as the peanut butter goes into the cooked sugar etc. it will start to melt just keep adding peanut butter until it is not too thin. You want it thin enough to be able to pour it into a pan.
• Next pour into greased pan and cool in the refridgerator to set.
• This turns out to be very sweet and creamy fudge.

5 INGREDIENT FUDGE

Steps:

• Line a 9" square pan with foil; frease foil with 1 1/2 tesp butter.
• In large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter.
• Stir in milk and vanilla.
• Spread into pan.
• Refrigerate until firm.
• Lift fudge out of pan. Remove foil; cut into 1 inch squares.
• Stor in refrigerator.
• TOPPING:.
• This is optional.
• Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

5 INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Butter a 9x13" pan or casserole.
• Mix the sugars and milk in a large saucepan.
• Heat over medium heat until boiling.
• Stirring constantly, boil for one full minute.
• Remove from heat and mix in the peanut butter and FLuff.
• Mix well to blend.
• Pour into the pan and when cool, cut into squares.