Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
About 1 1/2 hours before serving or day ahead:
In 5-quart glass or glass-ceramic casserole, combine sugar, half and half, syrup and salt.
Cook on High 5 to 7 minutes until mixture comes to a full boil, stirring occasionally.
Set microwave-safe candy thermometer in place.
Continue to cook on High 7 to 10 minutes or until temperature reaches 240\u00b0 or soft ball stage (when a small amount of mixture dropped into a bowl of cold water forms a soft ball that flattens on removal from water).
Grease an 8-inch square pan.
Microwave chocolate chips and the condensed milk uncovered in a 2-quart bowl on High for 2 minutes.
Stir until smooth.
Stir in sugar and vanilla, then the walnuts until well blended.
Pour into greased pan and spread evenly.
Chill until firm, about 1 1/2 hours.
Cut into squares.
Beat eggs in small mixer bowl.
Blend in sugar and melted butter.
Combine flour, cocoa and salt.
Add to butter mixture. Stir in vanilla and nuts.
Pour into lightly greased 8-inch pie pan.
Bake at 350\u00b0 for 25 to 30 minutes or until almost set (pie will not test done).
Cool.
Cut into wedges.
Serve with ice cream and hot fudge.
Makes 8 servings.
Combine the first 3 ingredients in a saucepan; cook over low heat, stirring often, until chocolate melts. Remove from heat and cool 10 minutes. Stir in eggs, flour and nuts. Pour into greased and floured 13 x 9-inch pan and bake for 35 to 40 minutes at 350\u00b0. Cool on wire rack. Pour Fudge Frosting over top. Chill 15 minutes and cut into squares. Garnish if desired. Yields 4 dozen.
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
ans and cool completely. Spread Fudge Frosting between layers and on
Cut potatoes lengthwise to wedges and leave rind on.
Put potatoes in microwave-safe dish; add onions.
Sparsely add salt; brush on both margarine and browning spray.
Microwave about 8 1/2 minutes on High.
(If you do it right, you'll go back and make a second batch before you finish eating.)
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
Fudge -- First, line a 8x8\" pan
egrees F.
The original recipe says to grease a 12
o this temperature otherwise your fudge will not set.
Add
ak clean.
Stir the fudge thoroughly but not vigorously
In a 3 quart microwavable bowl, stir together sugar, salt and milk until well blended.
Microwave at high for 5 minutes until boiling hard and tripled in volume. (It will go back to normal volume when you remove it from the microwave.)
Add chocolate and stir until melted.
Stir in butter and vanilla.
Pour into canning jar (or something similar).
Store in refrigerator; should last at least a month.
br>Mocha Fudge Sauce:
In small saucepan (or microwave), heat 1
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Sift cocoa and sugar into a large microwave dish.
Add milk, but do not stir.
Lay margarine sticks on top.
Do not stir.
Cook on High 6 minutes.
Remove from microwave and stir thoroughly.
Add vanilla and nuts. Mix well.
Pour onto buttered platter.
Cool in refrigerator for one hour.
Do not double recipe!
ocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid
Combine condensed milk, marshmallows and chocolate chips in microwave 3 to 4 minutes.
See chart if microwave is less than 200 watts.
Remove and stir until creamy.
Add vanilla, salt and walnuts; stir.
Place in pan lined with wax paper and refrigerate until hard.
Store at room temperature.
ream with general drizzles of fudge ripple. Do not mix the