I didn't want to hijack Royce's post below. He made some fine looking fudge - and I bet it tastes as good as it looks! My wife made a couple of boxes of fudge for the mailman and his substitute carrier, and I got the scraps 8~) (See the pic) I thought you folks might like the recipe.
Paul
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Easy Microwave Fudge
(Adjust times for your microwave)
Ingredients:
1 - 11 ½ oz. package of chocolate chips
1 - 16 oz. can of creamy chocolate cake frosting
Put the chocolate chips in a microwavable dish and microwave for 90 seconds or until creamy.
Remove the melted chips and stir in the can of cake frosting.
Microwave for another 90 seconds.
Remove and add nuts, if desired.
Stir well and pour into an 8“ X 8” pan that‘s been lightly sprayed with Pam.
Cool well before cutting.
A couple of tips: Place a piece of wax paper, lightly sprayed with Pam, in the bottom of your 8 X 8 pan before pouring in the mixture. Cool it in the fridge. The fudge should lift right out of the pan when cool. Cut it on a cutting board, using a pizza cutter (roller).
For peanut butter fudge, substitute peanut butter chips and white cake frosting.
For white fudge, substitute white chips and cream cheese frosting. Watch closely when microwaving the white ingredients. They’re easy to scorch.
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My favorite is semi sweet chips and dark chocolate frosting, but I’m kinda partial to the white fudge, too.
Paul
-------------------------------------------------
Easy Microwave Fudge
(Adjust times for your microwave)
Ingredients:
1 - 11 ½ oz. package of chocolate chips
1 - 16 oz. can of creamy chocolate cake frosting
Put the chocolate chips in a microwavable dish and microwave for 90 seconds or until creamy.
Remove the melted chips and stir in the can of cake frosting.
Microwave for another 90 seconds.
Remove and add nuts, if desired.
Stir well and pour into an 8“ X 8” pan that‘s been lightly sprayed with Pam.
Cool well before cutting.
A couple of tips: Place a piece of wax paper, lightly sprayed with Pam, in the bottom of your 8 X 8 pan before pouring in the mixture. Cool it in the fridge. The fudge should lift right out of the pan when cool. Cut it on a cutting board, using a pizza cutter (roller).
For peanut butter fudge, substitute peanut butter chips and white cake frosting.
For white fudge, substitute white chips and cream cheese frosting. Watch closely when microwaving the white ingredients. They’re easy to scorch.
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My favorite is semi sweet chips and dark chocolate frosting, but I’m kinda partial to the white fudge, too.
