Microwave Mint Fudge Food

EASY MICROWAVE MINT FUDGE

Steps:

• Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., In a large microwave-safe bowl, sift together confectioners' sugar and cocoa. Add butter and milk (do not stir). Microwave on high 2 to 2-1/2 minutes. Remove from microwave; stir until blended. Stir in vanilla. Spread into prepared pan. Sprinkle with baking chips, pressing chips lightly into fudge. Refrigerate 1 hour or 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., To Make Ahead: Store fudge, layered between waxed paper, in an airtight container in the refrigerator. Serve at room temperature., Freeze option: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze. To thaw, bring wrapped fudge to room temperature.

LAYERED MINT CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

2 MINUTE MICROWAVE FUDGE

Steps:

• Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
• Stir in milk and vanilla.
• Mix well.
• Place butter on top.
• Microwave on high, 2 minutes.
• Beat with wooden spoon until smooth.
• Stir in nuts (OPTIONAL).
• Spread in 8 X 8 X 2 inch baking pan.
• Chill about 1 hour or until firm.
• Cut into 36 pieces.

MICROWAVE MINT FUDGE

Steps:

• In a 2-qt. microwave-safe bowl, combine sugar, milk and butter. Microwave on high until mixture comes to a full rolling boil, stirring after 2-1/2 minutes. Cook 3 minutes more, stirring after 1 minute. Add marshmallows; stir until melted. Stir in chips and chocolate until smooth. Stir in nuts and extracts. Immediately pour into a greased 11x7-in. pan. Chill until firm. Cut into squares. Store in the refrigerator.

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.

MINT CHOCOLATE FUDGE

Steps:

• Line an 8x8 pan with foil so that it is sticking out over the edges.
• Seperately, and following the instructions on the bag, melt the chocolate in the microwave. A lot of the melting will occur from stirring the chocolate, stir very well after every 30 second interval, and be careful not to over heat the chocolate. It will likely be melted after less than a minute.
• Add half of the sweetened condensed milk to one bowl of melted chocolate and half to the other.
• Add the mint extract to the chocolate bowl, and add the green food coloring to the white chips. Stir until fully combined.
• Remove both pans from the heat and add a few spoonfuls at a time of each one to the pan. Continue adding randomly until both sauce pans are empty. Shake the 8x8 pan a little to make it even. Very gently run a butter knife a few times through to give it a swirled effect.
• Refrigerate overnight. Pull the foil (with the fudge) out of the pan and away from the fudge. Cut off the rough edges (just a very small amount to make a clean edge). Then cut the block of fudge into four large pieces. Cut each fourth into 9 pieces for a total of 36 pieces of fudge. Serve or store in an airtight container.

MICROWAVE MARSHMALLOW FUDGE

Steps:

• Line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides (Note 5)
• Add milk chocolate, sweetened condensed milk and butter to a large heatproof jug.
• Microwave the ingredients on high for 2 mins. Remove jug, place on heatproof surface and stir.
• Return jug to microwave and heat on high for a further minute.
• Remove jug from microwave, place on heatproof surface and stir till consistently combined (Note 6)
• Add mini marshmallows to wet fudge and stir till the marshmallows are mixed in and covered by the chocolate.
• Transfer wet fudge to lined cake/slice tin and place in fridge till set (minimum 1 hr)
• Remove from fridge, place on bench for 10 mins, then use a sharp knife to cut into pieces

LAYERED MINT CHOCOLATE FUDGE

Steps:

• LINE 8- or 9-inch square pan with wax paper.
• MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• MELT white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.
• SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

MINT CHOCOLATE FUDGE

Steps:

• Line a 20 or 23cm (8 or 9 in) square tin with greaseproof paper.
• In heavy saucepan over low heat, melt plain chocolate with 250ml condensed sweetened milk and vanilla. Spread half of the mixture into prepared tin; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
• In another heavy saucepan over low heat, melt white chocolate with remaining condensed sweetened milk (mixture will be thick.) Stir in peppermint extract and food colouring, if using. Spread this mixture on chilled plain chocolate layer; chill 10 minutes, or until firm.
• Spread reserved plain chocolate mixture over the mint layer; chill 2 hours, or until firm. Cut into squares and store in an airtight container.

MINT CHOCOLATE FUDGE (AKA CHRISTMAS FUDGE)

Steps:

• In a microwave-safe bowl, combine 1/2 cup + 2 teaspoons milk and 1 1/2 - 2 teaspoons peppermint extract. Then add 1 teaspoon coconut oil and semi-sweet chocolate chips.
• Microwave on high for approximately 1 minute 20 seconds to 1 minute 30 seconds (the exact timing can vary slightly depending on the power and wattage of your microwave).
• Stir until completely smooth and well-incorporated. (Do not microwave again; use the residual heat to continue melting all chips completely. Refer to photos in post above, if needed.)
• Pour the mixture into an ungreased 8x8" pan (or to make the entire block easier to remove, you can line the pan with foil that's been lightly coated with cooking spray). Smooth the top and tap or gently shake the pan to level the mixture.
• For the optional swirl (if using, measure and mix this at the same time you measure and mix the semi-sweet fudge layer, so it's ready to microwave as soon as you're done with the base layer, before the base layer begins to set up and thicken): Combine 1 teaspoon milk, 3-4 drops peppermint extract, and food coloring (if using) in a small bowl. Add white chocolate chips and microwave for about 15 seconds, then stir until smooth. Quickly spoon the mixture into the corner of a sandwich-sized zipper bag and snip off a small piece of the corner. Drizzle onto the chocolate fudge base layer in one direction, and then run a toothpick shallowly through, in the opposite direction (refer to photos in post).
• Refrigerate fudge until solid before cutting.