CHOCOLATE MICROWAVE FUDGE RECIPES

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MICROWAVE FUDGE RECIPE - FOOD NETWORK



Microwave Fudge Recipe - Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

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.

EASY CHOCOLATE FUDGE RECIPE - FOOD.COM - RECIPES, FOOD ...



Easy Chocolate Fudge Recipe - Food.com - Recipes, Food ... image

A deliciously tempting, easy dark chocolate fudge recipe that can easily be made into truffles as well. Be sure to use SWEETENED CONDENSED MILK ONLY or this recipe will not set up. This is a recipe that was tested in a test kitchen before being published by Good Housekeeping magazine. I have been using it since 1990 without fail.

Total Time 4 minutes

Prep Time 1 minutes

Cook Time 3 minutes

Yield 1 8x8 pan, 48 serving(s)

Number Of Ingredients 2

1 (12 ounce) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Steps:

  • Place both ingredients in a microwave safe 8" x 8" dish.
  • Microwave on high for 2 to 3 minutes.
  • Remove (with oven mitts, please) and stir to combine.
  • Place in the refrigerator for 2 hours to set.
  • Fudge can be removed from refrigerator and stored at room temperature after it has set.
  • Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.

Nutrition Facts : Calories 60.6, FatContent 2.9, SaturatedFatContent 1.7, CholesterolContent 2.8, SodiumContent 11.3, CarbohydrateContent 9, FiberContent 0.4, SugarContent 8.4, ProteinContent 0.9

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MICROWAVE FUDGE RECIPE - FOOD NETWORK
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Total Time 10 minutes
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  • 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.
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