Do you like fudge?
Do you like easy microwave recipes?
THEN THIS POST IS FOR YOU.
This is the easiest fudge I have ever made that is also good.
This recipe has very consistent good results if you measure precisely and follow the instructions.
(also can do dairy-free version if you need to; note the measurements may have to be adjusted)
(this recipe is gluten-free as long as you are using gluten-free ingredients; check things like whether the cocoa is processed in a facility that may have cross-contamination with gluten)
(for best results, don't use the cheapest ingredients... but if you're in a pinch, even the cheapest generic stuff can be delicious anyway)
I've been making this almost every year for decades; I adjusted the ingredient amounts until I got a version that always comes out the consistency I like (also the original version used milk and I forget which microwave cook book I got it from)
I also like to use this fudge (in a softer version with a little extra cream melted in) as a pour-over alternative to frosting on brownies, and also sometimes as a hot fudge topping for ice cream.
AND: I love to melt squares of this into hot milk for a really rich version of hot cocoa.
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Easy, GOOD Microwave Fudge
Ingredients:
*1 bag of powdered sugar (2 pound size bag)
*1 cup of cocoa powder
*1 & 1/2 sticks of butter (cold like from the fridge, not frozen)
(each stick = 1/4 pound or 1/2 cup)
*1 cup of heavy whipping cream
*1 tablespoon of vanilla (can substitute a different flavor; maybe only use a teaspoon or two if the flavor is very strong)
*a pinch or dash of salt (not necessary if you use salted butter)
*If you want to use mix-ins like chopped nuts, candy pieces, or marshmallows, make sure you have them ready to stir in; you probably only need about 1/2 cup (or not more than 1 cup) of mix-ins, depending on how much you like in your fudge. (something like crushed peppermint candy [candy canes] you probably only need about 1/4 cup)
Instructions:
*Use a LARGE microwaveable mixing bowl (don't use cheap plastic that would get soft if you subject it to boiling temperatures; I have a good sturdy plastic bowl that can take higher temperatures, but a glass or ceramic bowl is probably best)
(if you don't have a large enough bowl [&/or you have a small microwave] then make only a half recipe at a time)
*Put the powdered sugar into the bowl, add the cocoa (and also dash of salt if you are using salt), and stir them together with a whisk or something else that will distribute the cocoa through the sugar so that the cocoa doesn't make lumps. (If your cocoa powder tends to be pretty lumpy to begin with, try sifting the cocoa onto the sugar before stirring them together)
*Divide up your butter into 1-tablespoon size pieces and spread them out over the top of your sugar/cocoa mix, but not at the edges.
*Drizzle the heavy cream over the top of everything so that none of the butter sits apart (melting the butter into the sugar in the microwave without the cream warming with it will screw up the texture and make for grainy sugar bits that you really can't fix so do not forget to distribute the cream all over when you pour it on top)
*DO NOT STIR THE BUTTER AND CREAM IN (let them just sit on top for now)
*Microwave on high power for 2 minutes.
*Pull the bowl out and stir (I like to use a wooden spoon) and if the butter isn't completely melted yet just stir as much of the dry stuff into the warm cream as possible, and then return it all to the microwave for no more than a minute.
*Add the vanilla and stir some more.
*Keep repeating the following: [microwave for 1 minute and then stir]
until you get a nice smooth creamy consistency to your fudge that is easy to pour.
*If your amounts were measured well, then taking a teaspoonful of the fudge and letting it cool to room temperature should give a good idea of the consistency. You should get fudge that will be firm and easy to cut when chilled, but which won't turn into melty goo at room temperature.
*If you are using any kind of mix-in, fold it in right before pouring the fudge into a container, or fold it in right after doing so. For marshmallows or any candy that melts easy (like chocolate-covered mint wafers or chocolate candy bar pieces) do not stir any more than necessary or else the hot fudge will melt it too much.
*Pour into a glass dish (don't grease the dish, the fudge has enough fats in it that it shouldn't stick to clean glass once chilled)
A 9x13 size casserole dish works well for a full batch of fudge; a 9x9 dish or standard pie pan work fine for a half batch; or use a couple of containers that hold 3-4 cups each (like 1-quart size).
(If you are using metal or plastic dishes (instead of glass), I like to line them with aluminum foil so it's easy to turn them out onto a cutting board and peel off the foil when it's time to cut the fudge into pieces.)
*Chill in the fridge until nice and cold; if you are going to freeze it, I recommend still chilling it in the fridge first (this fudge keeps fairly well for a long time when frozen, and freezing it first is generally a good idea if you are going to ship it to someone)
*Remove from fridge and cut into pieces; serve chilled or at room temperature and store in an airtight container. If frozen, let sit in the fridge a bit first (or overnight). [if you have a really good knife you might still be able to cut it while frozen, but I don't recommend it]
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PLEASE NOTE:
* I don't recommend it, but if you want to make this recipe on a stovetop instead of in the microwave, use the same amounts but be very careful that you melt the butter and heavy cream together without frying the butter; you probably should use a double boiler for the butter and cream and when they are hot (but not boiling) then stir in the sugar and cocoa a little at a time (still sift those together so the cocoa isn't in lumps) and add the vanilla once you have at least some of the sugar/cocoa mix stirred in.
* changing any of the ingredients means the amounts need to be tweaked: such as if you use whole milk instead of heavy cream, only use half as much or the fudge comes out too soft (use even less milk if it has a higher water content [aka lower fat], like if you use 1% milk instead of whole milk).
* if you want to use baking chocolate squares, or something like chocolate chips: be advised that those contain some fats/oils and so you should use less butter (and a conversion chart for the cocoa/chocolate), also the method might be different because you should be very careful about how you melt the chocolate so it doesn't fry in the microwave... pre-melting the chocolate in a double boiler would probably be a good idea in that case, but if you're doing that you should probably just be using a different fudge recipe anyway.
If you need to go DAIRY-FREE:
* avoid substituting margarine for the butter, but if you gotta go dairy-free, use something that is supposed to be a good substitute for butter in baking with a texture as close to butter as possible; if you're using something that melts easier and is softer than butter at room temperature, I recommend starting with only 1/2 cup (equivalent of 1 stick of butter) to begin with and then if the result is too soft, add more powdered sugar [like a half cup at a time]... or if it comes out too dry, add more of the butter (substitute) or milk (substitute) [like a tablespoon at a time]. I have not tried this with coconut oil, but if it's fairly solid at room temperature, it may work reasonably well (using the reduced amount as mentioned above)
* you can use soy milk (or another milk substitute that is plant-based and similar in texture) but only use 1/2 cup to start with [as noted above for using milk instead of cream], and if the fudge is not creamy enough then add something like a little more of whatever you are using as a butter substitute, and if it is too soft and squishy then add more powdered sugar.
Please don't ask if I have a sugar-free version; this fudge is a soft candy and mostly made out of sugar... you can't really not use sugar and still have it be fudge (not with this recipe, anyway). If you gotta go sugar-free, maybe consider instead a flourless chocolate cake. Not all of those are gluten-free, but you may be able to find a version that is, and be prepared to see recipes using eggs, so don't expect flourless chocolate cake to be vegan but maybe you can find versions that are.
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Easter Egg Fudge
This is a sponsored post for National Canned Food Month. All opinions are 100% mine.
Hey y’all!! I am here today to tell you all about Cans Get You Cooking and National Canned Food Month (and share some yummy recipes with you!) So we all already probably have a pretty good supply of canned food in our pantry.
And why wouldn’t we? Canned foods are an amazing help in creating quick meals and in helping with always having basic ingredients on hand to help make any meal.
I love having canned foods on hand because not only do they make meal prep and planning easier but fruits and veggies are harvested and canned within hours thus locking in all their yummy goodness and nutrition.
Speaking of Cantry, I wanna talk a little bit about Cantry Thursdays. So we figure by around Thursdays your produce has probably seen it’s last days and ideas might be running low which makes Cantry Thursdays a perfect way to figure out dinner that night. By keeping a well stocked Cantry you will always have plenty of yummy ingredients to make a spectacular meal for your family.
Now here is that yummy recipe I promised you! When you think of canned food you probably think of more savory foods, but I am going to show you how canned foods can also create sweet treats too.
Keeping cans of sweetened condensed milk on hand means you can always make some great desserts and treats, like fudge which is what we will be making today.
Easter is right around the corner and I thought I would show you how easy this 3 ingredient fudge is to make. I love making fudge all you need is chocolate and sweetened condensed milk, then you can add whatever you like to it.
You just melt the chocolate with the canned sweetened condensed milk and voila fudge. Add your toppings and there you go a quick delicious sweet treat you made thanks to your Cantry.
Easter Egg Fudge
Author: Parrish
Ingredients
1 pound almond bark
1 can sweetened condensed milk
Cadbury Creme Eggs
Instructions
Melt the almond bark and sweetened condensed milk together, either on low in a pot or in 30 second intervals in the microwave.
Pour into a foil lined 8×8 pan and top with Cadbury Creme Eggs.
Let cook and set up completely (you can speed this up by popping it in the fridge)
Cut into squares and serve!
3.2.2807
The perfect spring treat!
Check back here all year where I will be bringing you more awesome canned food facts and recipes!
