Submitted By: Jenn O. from Harpers Ferry, West Virginia

6-Minute Fudge

Prep Time

6 minutes

Cook Method

Microwave

Categorized under: Dessert

Ingredients

  • 1 14-oz. can sweetened condensed milk
  • 1 stick (1/2 cup or 1/4 pound) cold butter
  • 1 of the flavor selections from below

Directions

FUDGE BASE
Place ingredients in large, deep glass or ceramic microwavable bowl. Microwave on high for three minutes. Stir until well combined and smooth. Microwave again for three minutes on high. Stir until well combined again. The mixture should be slightly darker and quite thick. Before flavoring, let cool slightly so you can touch the bowl comfortably, but the mixture is still warm enough to melt the chips.

ADDITIONS TO FLAVOR FUDGE
First, stir in items to be melted with a rubber spatula, and then fold in nuts and other additions.

Chocolate Fudge
Stir in one 8-oz. package of chocolate chips.

Rocky Road Fudge
Stir in one 8-oz. package of chocolate chips. Fold in 1/2 cup chopped marshmallows or miniatures and 1/2 to 3/4 cup chopped walnuts or other nuts.

Peanut Butter Fudge
Stir in one 6-oz. package of peanut butter chips. Stir in 1/2 cup unsalted peanuts, if desired.

Coconut Fudge
Stir in one 8-oz. package of white chocolate chips. Fold in one 3.5-oz. can of sweetened, shredded coconut.

Coffee Fudge
Spoon a little of the hot fudge base into a small dish or cup. Stir in three tablespoons of instant espresso or other finely ground instant coffee until evenly incorporated. Recombine with base. Add one package (8 to 12 oz.) of white chocolate chips. Stir until combined and smooth.

Mocha Fudge
Spoon a little of the hot fudge base into a small dish or cup. Stir in one to two tablespoons of instant espresso or other finely ground instant coffee until evenly incorporated. Stir in one 8-oz. package of chocolate chips.

Key Lime Fudge
Stir in one package (10 to 12 oz.) of white chocolate chips. Add the grated zest of two small limes and the juice, as desired.

FORMING THE FUDGE
There are several ways to handle this. You can spread the mixture in a disposable aluminum pan, either 8x8" or 6x9", or in a buttered glass or metal pan. Or form a log on a double thickness of aluminum foil and then roll up tightly for slicing. Or make individual balls.

Refrigerate overnight. Can be wrapped in foil or placed in covered containers. This fudge can be frozen and keeps for weeks.

Notes

This dessert is a quick version of a classic with seven flavor variations. Since the base mixture becomes very hot and bubbles up, please use a large, deep (at least 8 cups or 2 quarts) ceramic or glass bowl suitable for microwaving. On the stovetop, use a deep pot and instead of timing, use a standard candy thermometer and cook until soft ball stage or 236 degrees, if you are at sea level or thereabouts.