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Microwave Creamy Fudge

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Submitted by mojo64

YIELD

1 servings

PREP

10 min

COOK

15 min

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML SUGAR
12 346.8
OUNCES ML/G EVAPORATED MILK
¼ 59
CUP ML BUTTER
2 473
12 346.8
OUNCES ML/G CHOCOLATE CHIPS
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML NUTS
chopped, optional

Directions

Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl.

Cover loosely with wax paper.

Microcook on high 4 minutes.

Uncover, Microcook 10 minutes more, stirring every 3 minutes.

Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage).

Stir in marshmallows and chocolate chips and nuts if using.

Stir vigorously until creamy and slightly glossy.

Spread in a buttered 11×7 pan.

Refrigerate 2 hours or until set.

* not incl. in nutrient facts Arrow up button

Comments


Rita

Great fudge recipe come out real well even in High altitude. I adjust it by removing 1/4 cup sugar but otherwise followed this very easy recipe. Oh yes I used my glass lid instead of wax paper to cover with. I even made a batch with white chocolate.

 

 

Nutrition Facts

Serving Size 1030g (36.3 oz)
Amount per Serving
Calories 4158 45% from fat
 % Daily Value *
Total Fat 206g 317%
Saturated Fat 92g 458%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 642mg 27%
Total Carbohydrate 198g 198%
Dietary Fiber 27g 109%
Sugars g
Protein 98g
Vitamin A 37% Vitamin C 7%
Calcium 67% Iron 75%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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