Extra Easy Fudge Food

EXTRA EASY FUDGE

Steps:

• Line one 8x8 inch square pan with foil. Lightly butter the foil.
• In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

5-INGREDIENT FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a 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 prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

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.

TOO-EASY FUDGE (2 INGREDIENTS)

Steps:

• Place both in a glass measuring cup.
• Microwave on HIGH 40- 60 seconds, stirring at 20 second intervals. (Chips may not be completely melted). Stir until chips are melted, and mixture is smooth.
• Method 1: Pour mixture into 8 x 8 square pan lined with parchment paper.
• If desired, sprinkle nuts, mini marshmallows,or chocolate chips on top.
• Cool in fridge 30- 60 minutes or until firm.
• Cut into squares and serve.
• Method 2: Cool mixture slightly, to 80 degrees F Transfer mixture to a icing bag with a large star tip.
• Pipe small rosettes onto a cooled surface, such as a cutting board.
• Cool for 5-10 minutes and then continue with remaining batter.
• Serve or chill.
• Makes approx 90 pieces.

THE EASIEST FUDGE

Steps:

• Melt condensed milk and chocolate in microwave (using microwave safe bowl) for about a minute and a half or until the milk is hot and watery and the chocolate chips are beginning to melt. DO NOT OVERHEAT (will burn chocolate and leave a clumpy/grainy mixture with a bad taste).
• Take bowl out and stir until mixture is smooth and well blended.
• Add peanut butter for peanut butter/chocolate fudge OR add salt and vanilla. Or add all three, depending on your tastes.
• Stir until all is well mixed, smooth, even and shiny.
• Pour mixture into an UNGREASED foil lined cake/brownie pan.
• Put in fridge until mixture is hard (overnight is best).
• Take out of fridge and cut into squares (or other desired shapes) and put into a Tupperware or other covered/airtight container.
• Freeze if desired.
• Or just EAT and ENJOY!