Whats a fast and easy way to make fudge??

Answer 1

5 Minute Fudge

Ingredients:
1 pound Powdered Sugar
1/2 cup Cocoa
1/4 cup Milk
8 tablespoons Margarine
1/2 teaspoon Vanilla


Directions:

Mix sugar and cocoa together in large bowl, pour milk in sugar mixture and set margarine on top. Microwave 2.5 minutes on high. Mix well and add vanilla. Pour on aluminum foil covered plate, put in fridge for 30 minutes. For an ice cream topping, add more milk when cooking.

This recipe for 5 Minute Fudge serves/makes 12

Answer 2

1 1/4 cup of cold butter
5oz can of evaporated milk
2 1/2 cups of sugar

1 tsp of vanilla
1 jar of marshmallow fluff
1/2 bag of semi sweet chips
1/2 bag of milk chocolate chips

Have an 8x8 pan ready, line it with aluminon foil so it hangs off and lightly spray with a non-stick spray.

Put the sugar and evaporated milk in a heavy sauce pan, do not add the butter yet. Cut the butter into inch size pieces. Begin to boil the sugar and milk, when it hits a hard rolling boil have your timer set for 8 minutes, you must stay at the pot and lightly stir while it boils. When you hit 4 minutes begin to add the butter a few chunks at a time. You may have to adjust the heat while boiling if it is going to fast or slows down too much. When you hit 8 minutes, pour this mixture into a bowl which hold the chips, marshmallo fluff and vanilla. Stir this until it is a consistent color and then pour into teh 8x8. I let it sit and come to about room temperature before I move it to the fridge or freezer.

This recipes never fails. Yes it is work but sooooo much better than the recipes you'll get for microwaving it, etc.... this is real, old fashioned fudge. I'm constantlyaccused of buying this as people don't believe I made it.

If you want nuts or another type of flavoring have it in the bowl with the chips, etc..... and I do use a combo of semi sweet and milk chocolate but you can use whatever kind you want.

Answer 3

Five-Minute Fudge Wreath
Yield: 32 servings (2 pounds)

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts. The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly.

Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Answer 4

Semi-freddo is easy, and great. A great recipe I found is a semi-freddo made cookies and cream style. Whip 4 cups heavy cream with 1/4 cup confectioner's sugar until stiff peaks are formed. Add 2 tablespoons pomegranate molasses and stir two or three times to swirl through the cream. Crush about 15 gingersnap cookies into medium chunks, and use 1/2 to 3/4 to line the bottoms of 4 ramekins. Fill the ramekins 3/4 of the way full with the whipped cream, add another layer with the remaining crushed gingersnaps, then top off with the rest of the cream. Use a spatula to level off the tops of the ramekins and put in the freezer for at least an hour. Remove from ramekins and place upside-down on plates. Drizzle with salted caramel sauce made by adding 1 cup sugar and 1/4 cup water to a saucepan over medium-high heat. Once sugar has dissolved and the sauce has reached a dark amber color, add 1/2 a stick of butter and 2 teaspoons kosher salt, stir, and remove from heat. There are tons of flavor variations you can do with that recipe to suit your taste. Very simple to make, and looks very elegant while having a great taste.

Answer 5

The easiest way I have found to make fudge it the sweetened condensed milk, semi sweet chocolate chips and teaspoon of vanilla. Melt the chips with the milk in a small sauce pan on low heat. Stir in vanilla and pour into buttered dish. Set in fridge until firm then cut into squares. Can't get much easier than this.

Answer 6

I use this recipe for fudge and it's simple... one ingredient is velveeta cheese which sounds weird but you can not taste the cheese at all and it's just yummy peanut butter fudge.

http://www.christmas-cookies.com/recipes/recipe.php?incr=12&sp=3&catid=0&recid=68

Answer 7

12 oz. bag chocolate chips
1 can sweetened condensed milk

Heat together in saucepan over low heat until chips are thouroughly melted and mixed with milk. Pour into a shallow dish lined with wax paper and refrigerate until firm. (about an hour)

Answer 8

on the back of the jar of marshmello creme is a simple recipe using a bag of chocolate chips 1 jar marshmello creme 2/3 cup evaporated milk 1 stick butter

Answer 9

Get a jar of marshmallow cream and use the recipe on the back

Answer 10

Here:

http://www.fudge-recipe.com/