Easy Old Fashioned Microwave Fudge Food

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.

OLD FASHIONED FUDGE - A 15-MINUTE RECIPE!

Steps:

• Line an 8-inch square baking dish with HEAVY DUTY foil, allowing excess to overhang (see picture). Spray foil with nonstick cooking spray; set aside.
• In a medium heat-proof bowl add chocolates, baking soda, and salt. Toss until baking soda is evenly distributed. Pour in sweetened condensed milk and vanilla; stir. Place bowl over a 4-quart saucepan with 2 cups of simmering water. Stir constantly until chocolate is almost completely melted and a few small pieces remain about 2-4 minutes.
• Take the bowl off the heat and stir until chocolate is completely melted and smooth about 2 minutes. Fold in walnuts. Pour fudge into prepared pan and spread to make an even layer. Chill until set, about 2 hours. Use foil overhang to lift foil from pan and cut into squares.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Line 8 or 9 inch square pan with foil.
• Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
• Stir in whole milk.
• Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
• Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
• Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
• Stir in pecans.
• Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
• Quickly spread into prepared pan.
• Cool completely.
• Cut into square.
• Store in a tightly covered container at room temperature.

OLD FASHIONED HARD FUDGE

Steps:

• Line a 8 or 9-inch square pan with foil. Generously grease the foil with butter. Combine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Mix well. Using a wooden spoon (do not use a whisk), stir in the milk. Cook, stirring constantly, until the milk comes to a full, rolling boil. Let it boil without stirring until it reaches 234 degrees F on a candy thermometer (soft ball stage, drop a small amount in very cold water to test it - it should form a soft ball that flattens when removed from the water). Remove the pan from the heat. Add the butter and vanilla to the saucepan but DO NOT STIR. Just let the mixture sit until it has reached 110-120 degrees F. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Quickly spread the fudge in the greased pan. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Store the fudge wrapped loosely in foil in the refrigerator. cook's notes You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Add-ins such as dried fruit or nuts can be added as it sets. Do not use margarine as it has a higher water content that can keep the fudge from setting up properly.

OLD FASHIONED FUDGE (MADE IN THE MICROWAVE)

Steps:

• 1. Sift cocoa and confectioners' sugar in a large mixing bowl. Add milk and lay margarine sticks on top. Do not stir. Cook on high for six minutes. Remove from microwave and stir thoroughly. Add vanilla and nuts. Stir until well blended. Pour into a buttered 9x13 inch baking dish. Cool in refrigerator for about an hour. Cut into one inch squares. DO NOT DOUBLE THIS RECIPE

EASY OLD FASHIONED MICROWAVE FUDGE

Steps:

• 1. Mix confectioner's sugar and cocoa powder in a medium sized microwave safe bowl, cut butter into pieces and place on top of mixture. Pour milk over mixture. DO NOT STIR. Place bowl in microwave and cook on high for 1 (one) minute; remove and stir mixture; stir in the vanilla and pecans; put back in microwave, cook on high for 1 (one) minute; remove from microwave, stir mixture until all the butter is melted, pour into small pan to set. Does NOT need to be refrigerated.

MICROWAVE FUDGE

Steps:

• Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.

GRANDMA LORI'S OLD-FASHIONED FUDGE

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Line an 8-inch square pan with foil or wax or parchment paper and grease the inside with softened butter.
• Combine the chocolate chips, condensed milk and salt in a medium saucepan. Stir over medium heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir the vanilla and the nuts, if using, into the chocolate mixture. Pour it into the prepared pan and smooth the top.
• Let the fudge sit in a very cool dry place until the fudge has set, or if your room is warm, chill but only after it comes to room temperature, about 1 hour more.
• Cut into 1-inch squares and serve. Store in an airtight container for up to a week, or in the fridge if it's not all that cool in your kitchen. Let come to room temp just before serving. Makes 64 pieces.

5 MINUTE FUDGE

Steps:

• Line a 9 x13 inch pan with parchment paper or greased aluminum foil.
• Place the chocolate chips and sweetened condensed milk in a microwave safe bowl and heat for 1 minute. Stir until mixture is smooth and all the chocolate chip bits are melted. If there are still some chips remaining after stirring, microwave in 30 second intervals - stirring in between until they are smooth. Stir in the vanilla, marshmallows, and walnuts
• Using a large spoon, spoon out the fudge in large dollops into the parchment or foil lined pan. Press down to form an even layer. Refrigerate.
• When ready to serve, pull the fudge out of the pan by lifting up on the sides ofthe parchement or foil. Slice into squares.