Microwave Fudge Recipes

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:

• Up all ingredients in a bowl with the stick of butter on top.
• Heat in microwave until the butter is melted, about 2 minutes. Pour on waxed paper and chill for about 1/2 hour.

Steps:

• Have ready a 12x8 baking dish, lined with wax paper (you can also lightly butter the dish, instead of using the wax paper).
• In a large glass bowl, melt chocolate chips in the microwave-- check and stir every 30 seconds or so; it will likely take about two minutes, depending on your microwave's power.
• Stir melted chocolate until smooth.
• With a wooden spoon or sturdy spatula, stir in sweetened condensed milk, vanilla, icing sugar and salt.
• Pour into prepared pan, smooth top, and chill until firm.
• Cut into small squares to serve.

Steps:

• Line a 10x13-inch baking dish with parchment paper.
• Mix sweetened condensed milk, chocolate chips, and unsweetened chocolate together in a microwave-safe bowl. Cook in the microwave on high for 30 seconds; stir. Continue cooking in microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes. Stir.
• Cook melted chocolate mixture in the microwave on high, stirring every 2 minutes, for 6 minutes. Stir vanilla extract and salt into fudge. Beat fudge with an electric mixer for 2 minutes; pour into the prepared baking dish.
• Refrigerate fudge until solid, at least 4 hours.

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:

• 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.