Microwave fudge is one of the best gifts from the universe, ever. It’s fast, it’s simple, and it’s not complicated. Microwave fudge is my kind of cooking!
The Mother and Her Holiday Cooking Escapades
The mother made a lot of fudge over the holidays. Chocolate, peanut butter, divinity…and it was all absolutely delicious. She would use the double boiler to melt the chocolate, Baker’s Chocolate to be exact. There was powdered sugar and vanilla and candy thermometers, oh my! There was candy and cookies and pies. One year there was even fruitcake that soaked in dark rum for so many months you had to be 21 to eat it.
The mother’s holiday cooking escapades were legendary. As a child I was afraid to enter the kitchen for fear something would blow up. As an adult…I was afraid to enter the kitchen for fear that something would blow up.
She started cooking before Thanksgiving. Cookies, candy and pies and so, so many sweet things. She gave it to friends, served it at holiday meals, and loved doing every bit of it. As the years passed by and grandparents died, children grew up, holiday meal participants changed, she did less and less. She also simplified, minimizing the cooking time as much as she could. The only things from those times that I know how to make are Rocky Road Candy and Microwave Fudge.
My Version of Micowave Fudge
I can whip up microwave fudge in minutes. One hour in the refrigerator and it’s good to go. It’s smooth and creamy and can be made with any type of chips. Milk chocolate, dark chocolate, white chocolate, cacoa, peanut butter, any kind of “chip” you find that can be melted. In fact, last year I found Kahlua flavored chocolate chips. Oh my!
Macros for Simply Microwave Fudge:
Carbohydrates: 27.11 g | Fat: 8.54 g | Protein: 2.86 g
Simply Microwave Fudge
- Microwave-Safe Bowl
- Rubber Spatula
- Metal or Glass Pan, 8"x8"
- 12 Ounces Bag of Chocolate Chips Play with the flavored chips. So much fun!
- 14 ounces Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- In a microwave safe bowl, melt the bag of chocolate chips.
- Add the condensed milk and vanilla to the melted chips.
- Mix thoroughly.
- Pour into the pan, smoothing it out flat.
- Refrigerate for one-hour so it sets.
- Cut into 2-inch pieces and enjoy!