It's a great treat for any occasion.It's appealing to anyone with a sweet tooth.You can either make a very simple fudge in the microwave or a more traditional fudge on the stove top.Add nuts, cookie crumbs, sprinkles, candy bits, or peppermint pieces to your fudge.
Step 1: The microwave-safe bowl has chocolate chips and Condensed Milk in it.
There is a can of sweetened Condensed Milk and 2 cups of chocolate chips.Glass is a good choice for this purpose.A glass 4-cup measure is microwave-safe.Stir them together.A chopped chocolate bar can be used.
Step 2: In the microwave, heat the mixture in 30-second intervals.
Stir the mixture thoroughly after each 30-second interval.The glass bowl will get hot.It doesn't burn on the sides of the bowl.
Step 3: Cook the mixture until it is completely melted.
The chocolate will burn if you overcook it.Don't heat it after it's melted.Add a small amount of the extract and mix it in.You can add add-ins now, such as sprinkles, nuts, or cookie crumbs.
Step 4: The baking pan has a lined 8 by 8 inches.
The pan should be lined with plastic wrap, wax paper, or parchment paper.Press the mixture down with a spatula and smooth it out.
Step 5: You should let the fudge cool before cutting it.
The pan should be placed in the refrigerator for a few hours.When you pull it out, it should be solid.Use the lining of the pan to remove the fudge from the cutting board.The fudge can be cut with a knife.As it is rich, cut it into small squares.Store fudge in a container for a week.
Step 6: Line a pan with foil or wax paper.
You can smooth out the wrinkling by using your hands.The fudge will come free later if the lining is sprayed with cooking spray.Parchment paper can also be used.
Step 7: The butter, sugar, and milk should be put in a heavy pan.
The pan should have 2.5 cups (500 g) of sugar, 1.5 sticks of butter, and 3 cup of evaporated milk.Attach a candy thermometer to the pan.
Step 8: Stir the mixture with a wooden spoon.
The butter will start to melt.Continue to stir the mixture and then use the spoon to smooth it out.You want the sugar on the sides to be in the mixture.When it hits 234 F, make sure the end of the candy thermometer is in the mixture.
Step 9: The chocolate chips will be stirred in when the mixture is taken off the heat.
It doesn't need any more heat once it hits the right temperature.When they melt completely, put the 2 cups of chocolate chips in.It is possible to use chopped chocolate.
Step 10: Beat in the marshmallows.
Add the jar of marshmallows after the chocolate is melted.It will be difficult to stir in, but keep mixing.At the very end, add a small amount of vanilla.At this point, you can stir in chopped nuts or sprinkles.
Step 11: Before cutting it, pour the mixture into the pan.
If you want to beat it down, spread it out with a spatula.Allow the mixture to cool on the counter for 4 hours.Remove the pan and the lining to cut the squares.It is very sweet, so be sure to cut small squares.Store in a container for a week.
Step 12: A baking pan is lined with wax paper.
If you do, grease it with butter or cooking spray.You don't want your fudge to stick in the pan.The pan should be set aside for later.
Step 13: To a heavy saucepan, add the sugar, half-and-half, chocolate, corn syrup, and half the butter.
The butter should be combined with 1 cup of corn syrup, 0.25 cups of sugar, and 4 ounces of chocolate.Save the rest for later!The saucepan should be placed over medium heat to begin cooking.The wooden spoon is good for stirring.The fudge won't stick because of a heavy-bottomed saucepan.
Step 14: Once the sugar is dissolved, cook it over medium heat.
The butter will start to melt and mix with other ingredients.The chocolate will melt completely when the sugar is dissolved.Bring the mixture to a boil, and let it boil for 3 minutes.Don't stir while it's boiling.
Step 15: The temperature can reach 234 F if the heat is reduced.
Take the lid off after the mixture has boiled for a while.Measure the temperature with a candy thermometer.The soft-ball stage begins at 234 F.
Step 16: To add butter, take the mixture off the heat.
Don't stir the butter if you put it in the mixture.Allow the butter to melt on top.During this time, keep the pan off the heat.
Step 17: Allow the mixture to sit for 10 minutes.
The temperature should hit 130 F.It's cool to add the extract.
Step 18: Put it in the jar.
After the mixture cools, pour in a small amount of vanilla.At this point, you can add chopped nuts, sprinkles, or cookie pieces.Get creative!Put the mixture in until it's incorporated.The mixture should change to a matt finish.
Step 19: The mixture should be cool before you cut it.
It will take up to 4 hours to cool off.You should wait until the texture is firm before cutting it.You don't want huge bites of this dessert.It will be kept in a container for a week.