Fudge Quick And Easy Fool Proof Fudge Food

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

QUICK AND EASY PEPPERMINT FUDGE

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.

FOOLPROOF FUDGE

Steps:

• Line an 8" square pan with waxed paper.
• Combine the first 4 ingredients in a medium saucepan, and place over low heat until mixture is melted and combined, stirring regularly.
• When melted, remove from heat.
• Stir in vanilla and then the nuts.
• Spread mixture into the lined pan.
• Cool to room temperature, then refrigerate if necessary until set.
• Turn out of pan, peel off the paper, and cut into 1" squares.

FUDGE (QUICK AND EASY FOOL PROOF FUDGE!)

Steps:

• 1. Do not try to double this recipe (it will burn), it will not work. Make one batch at a time.
• 2. Line a 8 or 9 inch square pan with tin foil extending over the edges of the pan.
• 3. Pour sweetened condensed milk into heavy sauce pan over very low heat, add the butter or margarine, and pinch of salt. Stir until melted, if this mixture ever starts to boil your heat is on way too high.
• 4. Add the chips one cup at a time to the condensed milk mixture over low heat while stiring constantly. Wait to add the next cup of chips until your first cup has melted, doing this until all 3 cups are added. This mix will be very thick.
• 5. Take chocolate off the heat & quickly stir in 1 cup of whatever nuts you have chosen & the vanilla extract. If you choose to omit these the recipe will be just fine.
• 6. Pour the warm chocolate into you foil lined pan while smoothing the mix into the corners, let cool for 2 hours until firm, and then cut into squares (after peeling off the foil) Keep in an airtight container, and this is best if only made one day ahead because the fudge will start to lose its shine & dry out on day 3 (still tastes good just not as pretty if you are giving it as gifts)

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

QUICK AND EASY VANILLA FUDGE

Steps:

• In a large saucepan, combine all ingredients. Heat, stirring often, until the mixture is creamy.
• Pour into a greased 9x5 pan and sprinkle with the nuts.
• Refrigerate until firm.

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.

FOOLPROOF FUDGE

Steps:

• In a sauce pan or double boiler, melt chips with condensed milk.
• Remove from heat.
• Stir in nuts and vanilla.
• Spread evenly into a 8 or 9 inch square pan, lined with wax paper.
• Chill 2 hours.
• Turn out on to cutting board, remove paper and cut into pieces as desired.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt.
• Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store covered in refrigerator.
• Notes: Microwave:.
• In 1-quart glass measure, combine chocolate chips with EAGLE BRAND® and salt.
• Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes.
• Stir in remaining ingredients.
• Proceed as above.
• Variations:
• Creamy Dark Chocolate Fudge:
• Melt 2 cups miniature marshmallows with chocolate chips and EAGLE BRAND®.
• Proceed as above.
• Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips.
• Add 1 cup milk chocolate chips. Proceed as above.
• Rocky Road Fudge:
• Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla.
• In saucepan, melt chocolate chips with EAGLE BRAND® and 2 tablespoons butter or margarine.
• In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows.
• Stir in chocolate mixture.
• Spread in wax paper-lined 13x9-inch pan. Proceed as above. (Makes about 2 3/4 pounds).