5 Minute Fudge

By SARA (Guest Post)

OK I TRIED THE RECIPE BOTH WAYS.DIDN'T LIKE THE ONE WITH DARK CHOCOLATE.
THE ORIGINAL RECIPE WITH THE WATER TURNED OUT FINE. NICE TASTE. THE RECIPE BY ALPH WAS ALSO VERY TASTY.

By Joy Mayer (Guest Post)

Never put water with chocolate. You should have added a dash of salt with the rest of ingrediants,but leave out the water. Substitute dark morsels with milk chocolate ones.

By

Alph

This recipe sounds good and easy but if you have a microwave here's one that's easier (and otherwise similar, though somewhat different). Next time I make the microwave recipe it will get 1 or 1 1/2 teaspoons pure vanilla extract; that's got to make it even better!

I found this in an old Sharp Carousel Convection Microwave cookbook. I think it was written for a 1,000 watt oven (so your time and power settings may vary accordingly), and it doesn't use the convection feature for this. One word of caution: if fudge makes you feel guilty, this recipe is so easy it will compound your guilt.

BTW, my parents bought this oven in the mid-80's, and I still use it every day. When I have to replace it the new one will be a Sharp. The oven's been great and the cookbook is cool too!

Microwave Fudge:
3 cups semi-sweet or milk chocolate chips (I use semi-sweet)
1 can (14 oz) sweetened condensed milk
1/4 cup oleo or butter (I've never tried it with oleo; might be fine)
1 cup chopped walnuts

1. Place all ingredients except nuts in a large bowl.

2. Microwave at MEDIUM (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-greased square baking dish, 8X8 inches. Refrigerate until set.

Variation: Substitute 1 cup peanut butter chips for 1 cup of the chocolate chips.

Makes about two pounds

And don't feel guilty. Chocolate has lots of antioxidants, so if your body craves it you probably have an antioxidant deficiency or something. That's my theory and I'm sticking to it!