Please answer i have a big problem?

Question

I have to make a tray of Fudge for school,but i don't have Marshmallows does anybody know some good five minute(Or regluar) Fudge recipies without Marshmallows? And,If you know,Do you really need to use marshmallows? please help I have NO TIME.Thankz a bunch!!! P.S Please,No nonsence answers.Thanks.

Please answer!

Answer 1

This is my husband's recipe:

1 pound of sifted powdered sugar
1 stick of margarine
1/4 cup milk
1 bag of chocolate chips (or chips of choice)
3-4 capfulls of vanilla extract
(Nuts optional)

Microwave on high for 3 min. Remove and stir vigorously until well blended, pour into an 8x8 greased dish, and put it in the fridge.

All his co-workers love this recipe.

Answer 2

Quick & Easy Microwave Peanut Butter Fudge Recipe

12 oz. semisweet chocolate chips 12 oz. peanut butter 14 oz. sweetened condensed milk
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill.

10 Minute Fudge Recipe
3 oz Chocolate, unsweetened; 3 sq 4 tb Margarine 4 1/2 c Sugar, powdered 1/3 c Milk, instant nonfat dry 1/2 c Syrup, light corn 1 tb Water 1 ts Vanilla extract 1/2 c Nuts; chopped (opt.)

Melt chocolate and margarine in top of 2 quart double boiler. Sift together powdered sugar and dry milk. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into greased 8-inch square pan. Cool. Cut into squares.

Answer 3

Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
Recipe courtesy of Rachael Ray

Makes 2 pounds

This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!


INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan


Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.

Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.

Variations:
White Chocolate Wreath with Pistachio
and Cranberry

Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath

Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe

* For more information about Rachael Ray, visit www.rachaelrayshow.com.

Answer 4

this one is quick, easy and really good. buy a block of chocolate and a block of white chocolate candy bark, comes in 1 1/2 pound packages. get a regular size jar of peanut butter, about 18 oz. jar. line a cookie sheet with wax paper, use a cookie sheet that has sides on it. melt the white chocolate in microwave, add half the peanut butter, add nuts if desired, stir until well mixed, pour on half side of cookie sheet, do the same with the chocolate, pour on other side of cookie sheet, take a spoon and slightly swirl the two together so you have a marbled look. chill and cut. don't let it get too cold or it will crack when you cut it. very easy, very quick, never fails. enjoy

Answer 5

PB FUDGE
2 cups semisweet chocolate chips
1/2 cup butter
2 cups peanut butter

Line a 9 X13 inch pan with foil. Set aside.
In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve

Answer 6

do you have marshmallow cream? the kraft brand has a recipe for fudge on the back of it.

Answer 7

1 cup butter, 1 cup peanut butter, 1 teaspoon vanilla , 1 pound confectioner sugar.melted the butter w/thepeanut butter then add the vanilla and sugar stit to combine them. pour into a pan .refrigerate until cool. cut into pieces. and good luck

Answer 8

you don't need marshmallows for fudge.

Answer 9

1 has fruit or nuts that need to be added

1 is from the food network

Answer 10

Please just Google fudge recipes. Many will come up so you can find one to fit what you have on hand.