Extra Easy Fudge Recipes

Steps:

• Line one 8x8 inch square pan with foil. Lightly butter the foil.
• In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

Steps:

• Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter., In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Steps:

• 1. Put the bag/package of chips in a glass bowl -don't pile them all to the middle -kind of spread them out. Microwave on high for 90 seconds. Take out and stir well. DO NOT OVER-MICROWAVE CHIPS OR THEY WILL SCORCH. They will still hold their shape, but melt when you stir them.
• 2. Then dump one whole can of frosting on top of the melted chips. Microwave on high for 90 seconds. Take out and stir well.
• 3. Pour/spoon into a 8"X8" or 9"X9" square pan. Refrigerate until chilled and set. Then cut into small pieces (Believe it or not, it is real rich.).
• 4. HINT 1: Sometimes I put a capful of Vanilla Extract and a pinch of salt in it after everything has melted. I thought that it may give more of a home-made taste. I had a few nuts and broke them up in it too. But you do not have to do that, as the lady who initially told me about the fudge didn't use vanilla, salt or nuts -and it is delicious just using the chips and frosting!
• 5. Hint 2: I lined the pan with aluminum foil and put it up the sides of the pan -and gave it a little squirt with Pam. If you have the Reynolds Release Aluminum Foil, that would be real good too. You don't have to line the pan with foil -but it just makes it easier to get out of the pan, since you just lift it out. I did put a little bit in a plastic container that I sprayed with Pam -and didn't line it with foil and it came out just fine. The first piece was a little tricky, however.
• 6. ***It really doesn't make much difference if you use Hershey's or Nestle's chips (Nestle's just has 2 ounces less). BUT DO NOT USE A CHEAPER BRAND.
• 7. HERE ARE SOME COMBINATIONS THAT YOU CAN MAKE -EXPERIMENT WITH YOUR OWN COMBINATIONS: .Milk Chocolate Chips and Cream Cheese Frosting; .Milk Chocolate Chips and German Chocolate (coconut and pecan) Frosting; .Peanut Butter Chips and Choclate Frosting; .Mint Chocolate Chips and Chocolate Frosting; .Butterscotch Chips and Vanilla Frosting; .Any Flavor Chips and Vanilla Frosting.

Steps:

• Spray a large bread pan (or two small bread pans) with a non-stick spray. Also, prepare a double boiler by getting the water boiling. Also, this is a recipe which requires constant stirring, so have a spoon handy!
• In the double boiler, add the butter, vanilla and sweetened condensed milk and melt together. Note: if you don't have a double boiler, create a makeshift one by boiling water in a pot and placing another similar-sized pot over it. It keeps you from burning the chocolate by providing an even heat source.
• Once the mixture is blended and easy to stir, add the chocolate chips, stirring constantly.
• Stir until the mixture is glossy and well blended with no chunks.
• Pour into the prepared bread pan(s). If desired, insert Andes chocolate mints throughout the fudge by pushing it into the top. Let cool completely before serving. (Don't put into the refrigerator to cool either.) Enjoy!