Fast Microwave Fantasy Fudge Recipes

Steps:

• Microwave wattage must be 900 to 1050, for the times listed if your wattage is less or more you need to find a microwave conversion chart on line.
• Microwave butter on high for 1 minutes or until melted.
• Add sugar and milk: mix well.
• Microwave on high 5 minutes, stir after 3 minutes.
• Stir well, scraping down sides of bowl.
• Microwave 5 1/2 minutes, stirring after 3 minutes.
• Let stand 2 minutes.
• Add chocolate chips and stir until melted.
• Add marshmallow creme and vanilla, mixing well.
• Add nuts stirring well.
• Spread into a well buttered 9x13-inch dish.
• Cool at room temperature; cut into squares.
• Microwave wattage must be 900 to 1050, for the times listed if your wattage is less or more you need to find a microwave conversion chart on line.

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.

Steps:

• Grease and line a 20cm square baking tin with baking parchment. Put the sugar, condensed milk and butter in a large heatproof bowl (the mixture will bubble up as it cooks to roughly double its size), add a good pinch of salt and stir together.
• Heat the mixture in the microwave on High for 10 mins, stirring every 2-3 mins. Keep an eye on the mixture, as it will bubble up and may go over the sides of the bowl.
• Add the vanilla and liqueur to the mixture, whisk together and heat on High for another 2 mins. The mixture should be caramel-coloured and thickened. Scrape into the tin and set aside for 45 mins to 1 hr until cool and firm before cutting. Pack into a box and eat within 3 weeks.

Steps:

• Grease a 9x13-inch pan.
• Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

Steps:

• Combine sugar, margarine and milk in heavy 2 1/2 quart sauce pan; bring to a rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat add chocolate stirring until melted. Add marshmallow creme, nuts and vanilla; beat until blended. Pour into 13x9 greased pan. Let cool and cut into 1 inch squares.

Steps:

• Lightly grease a 13x9 inch pan.
• Microwave margarine in 4 quart bowl on HIGH for 1 minute or until melted.
• Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil; stirring after 3 minutes.
• Mix well; scrape bowl.
• Microwave on HIGH 5 1/2 minutes; stirring after 3 minutes.
• Gradually stir in chips until melted.
• Add remaining ingredients; mix well.
• Pour into pan. Cool at room temperature. Cut into small pieces.

Steps:

• Microwave butter in 4 quart bowl on high for 1 minute or until melted.
• Add sugar and milk, mix well.
• Microwave on high for 3 minutes, stir.
• Microwave 2 minutes longer or until the mixture beins to boil, mix well.
• Microwave 3 minutes, stir.
• Microwave 2 1/2 minutes longer.
• Let stand for 2 minutes.
• Stir in chocolate until melted.
• Add marshmallow creme and vanilla, mix well.
• Stir in nuts (or raisins or crushed candy cane).
• Pour into greased 13X9 pan.
• Cool at room temperature, about 1 hour.
• Cut into squares.

Steps:

• Mix sugar, flour, and salt together in a 2-quart glass mixing bowl. Stir in 1/2 cup melted butter and milk, then add chocolate.
• Microwave on high power for 5 minutes. Remove from the microwave and stir until chocolate is melted and thoroughly mixed in.
• Return to the microwave and cook to the soft ball stage or 245 degrees F (118 degrees C), about 4 minutes.
• Meanwhile spray an 8x11-inch pan with cooking spray.
• Quickly add walnuts, 2 tablespoons butter, and vanilla; stir until mixture begins to lose its sheen. Pour into the prepared pan and allow to cool, about 1 hour, before cutting into pieces.

Steps:

• Line a baking dish with parchment or waxed paper.
• Combine peanut butter and butter in a microwave-safe bowl. Microwave on high in 30-second increments, stirring in between, until melted and thoroughly combined. Allow mixture to sit and cool for 2 to 3 minutes.
• Mix in powdered sugar, 1/2 cup at a time, until well incorporated. Press into the prepared dish and place in the refrigerator. Chill for at least 2 hours before serving, or overnight for a firmer fudge.

Steps:

• Line a 9-inch square pan with foil, with ends of foil extending over sides of pan.
• Combine sugar, butter, and evaporated milk in a large heavy saucepan and bring to a full rolling boil over medium heat, stirring constantly.
• Boil 4 minutes or until candy thermometer reaches 234°F, stirring constantly to prevent scorching.
• Remove from heat.
• Add chocolate and marshmallow creme.
• Stir until completely melted.
• Add vanilla and mix well.
• Pour immediately into prepared pan and spread to form even layer in pan.
• Let stand at room temperature until completely cooled, about 4 hours.
• Cut into 1-inch squares.
• Store in tightly covered container at room temperature.
• You can package up a few pieces together for gift giving.

Steps:

• Line an 8x8 pan with foil and butter it well.
• Place all ingredients except for extract in a glass dish and microwave on high for 1 and 1/2 minutes.
• Stir until smooth.
• Stir in vanilla and spread into prepared pan.
• Cover and refrigerate for 2 hours.
• Remove from pan and cut into desired shape. Store at room temperature in an airtight container.

Steps:

• In microwavable bowl, blend sugar and cocoa.
• Add butter and milk on top of mixture.
• Cook on high in microwave for two minutes.
• Remove and add vanilla.
• Stir well with wooden spoon.
• Pour into square baking pan.
• Sprinkle with chopped pecans.
• Chill, then cut into small pieces, and serve.