5 Ingredient Chocolate Fudge Recipes

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.

Steps:

• Melt chocolate chips and margarine with sweetened condensed milk over low heat. Remove pan from heat and fold in mini marshmallows and vanilla.
• When mixture is well incorporated spread evenly into wax paper lined 8 or 9 inch square pan.
• Chill 2 hours or until firm.
• When firm turn fudge onto cutting board and remove wax paper. Cut into squares and store leftovers in covered container in refrigerator.

Steps:

• Line a 9" square pan with foil; frease foil with 1 1/2 tesp butter.
• In 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 pan.
• Refrigerate until firm.
• Lift fudge out of pan. Remove foil; cut into 1 inch squares.
• Stor in refrigerator.
• TOPPING:.
• This is optional.
• Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.