Easy No Fail Chocolate Fudge No Thermometer Food

EASY NO-FAIL CHOCOLATE FUDGE (NO THERMOMETER)

Steps:

• Line a 8-inch square pan with foil.
• In a heavy-duty sauce pan, combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly.
• Boil stirring constantly for 4-5 minutes (this must be timed nothing less than 4 minutes!).
• Remove from heat; stir in the marshmallows, chocolate chips and vanilla, stirring vigorously until marshmallows are completely dissolves.
• Stir in nuts.
• Pour mixture into prepared foil-lined pan.
• Refrigerate for 2 hours or until firm.
• Lift from pan (with foil) remove foil; cut in squares.

NO FAIL CHOCOLATE FUDGE

Steps:

• Grease one 8x8 inch pie pan and set aside.
• In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
• Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

EASY 2-INGREDIENT CHOCOLATE FUDGE

Steps:

• Place both ingredients in a microwave safe 8" x 8" dish.
• Microwave on high for 2 to 3 minutes.
• Remove (with oven mitts, please) and stir to combine.
• Place in the refrigerator for 2 hours to set.
• Fudge can be removed from refrigerator and stored at room temperature after it has set.
• Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.

EASY NO FAIL CHOCOLATE FUDGE

Steps:

• Butter a 13x9 inch pan, set aside.
• In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
• Bring to a full boil, and cook for exactly 5 minutes (don't guess - use a timer!), stirring constantly. The mixture will go from white to very light tan. Be careful as it tends to splatter.
• Remove pan from heat and add chocolate chips and vanilla.
• Stir until chocolate is melted and mixture is smooth.
• Stir in nuts if using.
• Pour and spread into prepared pan.
• Let stand at room temperature until firm.
• Cut into squares.

4 INGREDIENT EASY CHOCOLATE FUDGE

Steps:

• Line an 8 or 9-inch square baking pan with foil or parchment paper.
• Conventional method: In a double boiler, melt chips and milk. Stir until smooth. Add nuts and vanilla.
• Microwave method: Melt chocolate chips and milk on 50 percent power, 3 to 5 minutes. Stirring twice while microwaving and once at the end until smooth. Stir in nuts and vanilla.
• Pour into prepared pan and chill until set.

SUPER SIMPLE NO CANDY THERMOMETER FUDGE

Steps:

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