Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Traditional Fudge In The Microwave
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Traditional fudge recipes generally require a lot of time and effort, but this microwave fudge recipe is much easier and just as delicious!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups sugar
2/3 cup milk
2 tablespoons corn syrup
2 ounces unsweetened chocolate, chopped
2 tablespoons butter, cut in bits
1 teaspoon vanilla extract
directions
In a large, microwave-safe bowl, combine the sugar, milk, corn syrup, and chocolate. Mix well then microwave on high heat (uncovered) until the mixture boils, about 3-4 minutes depending on your microwave. Stir the mixture once during the cooking time and scrape down the sides as needed.
Insert a microwave-safe candy thermometer into the mixture, being careful that the tip does not touch the bowl. Microwave on high heat for 4-5 more minutes or until the mixture reaches 235 degrees F (soft ball stage).
Remove the bowl from the microwave and add the butter but do not stir it in. Leave the the thermometer in the fudge and let it cool, without stirring, until it reaches 120 degrees F.
Meanwhile grease an 8x8 baking pan.
When the fudge has cooled enough, add the vanilla and beat the fudge for 10 minutes or until it is thick and no longer glossy. Spread the mixture in the greased pan. Let cool until firm then cut into squares.
Store the fudge in an airtight container at room temperature.
tools needed
Microwave-Safe Bowl: A large, microwave-safe bowl for combining the ingredients and microwaving the fudge mixture.
Microwave-Safe Candy Thermometer: It is necessary to have a candy thermometer that can be used in the microwave to monitor the temperature of the fudge mixture.
Measuring Cups and Spoons: For measuring the ingredients such as sugar, milk, corn syrup, chocolate, butter, and vanilla extract.
Silicone Spatula: For stirring the fudge mixture and scraping down the sides of the bowl during microwaving.
8x8 Baking Pan: To pour and shape the fudge mixture before it sets and is cut into squares.
Stand or Hand Mixer: Used for beating the fudge mixture for 10 minutes after it has cooled.
Airtight Container: For storing the fudge once it has been cut into squares and cooled.
nutrition data
63 calories, 2 grams fat, 13 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
March 4, 2008
This is just wonderfully simple and oh so tasty. I have never had good luck making fudge, this is the exception. I used 6 tblspns cocoa powder in place of block choc and increased butter to 4 tblspn. Try this, you won't be disappointed!