Milkywayfudge Recipes

Steps:

• Melt candy bars and milk in microwave for 3 to 3 1/2 minutes.
• Stir in chocolate chips and nuts.
• Pour into buttered 8-inch square pan.
• Cools quickly.

Steps:

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. , In a large microwave-safe bowl, combine the milk, chocolate chips and candy bars. Microwave, uncovered, on high for 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in vanilla. Spread into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• 1. Line a 8 or 9-inch square pan with foil and spray lightly with nonstick spray (or rub with butter). 2. In a large, microwave-safe bowl, combine the milk, chocolate chips and candy bars. Microwave for 1 minute and then stir. Microwave for additional bursts of 20 seconds (stirring after each burst) until the mixture is smooth. Stir in the vanilla. Spread the very chocolatey fudge batter into the prepared pan. Refrigerate for at least 1 hour (but better if longer) until the fudge is firm. 3. Take the fudge out of the pan by lifting up the foil and transferring it to a cutting board. Cut into small pieces. Keep in a covered container.

Steps:

• Preheat the oven to 325.
• Grease three 9-in. cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.
• Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture.
• Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla.
• Divide the batter among the prepared pans and bake for 30-40 minute or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans and place on cooling racks.
• While the cake cools prepare the icing. Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the Milky Way Cake.