ondensed milk (NOT regular condensed). Microwave on high 5 to 8
Prepare fudge according to package directions.
Stir in pecans, raisins and marshmallows.
Spray a glass dish with Pam.
Place fudge in dish and refrigerate for 4 hours.
Very rich.
Serve small pieces!
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
f casserole.
Put in microwave on High power for 2
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Sift cocoa and sugar in a large mixing bowl.
Add milk and lay margarine sticks on top.
Do not stir.
Microwave on High for 6 minutes.
Remove from microwave and stir thoroughly.
Add vanilla flavoring and nuts.
Stir until well mixed.
Pour onto buttered platter.
Cool in refrigerator for 1 hour.
Cut and serve.
Do not double this recipe.
ocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid
nsweetened chocolate together in a microwave-safe bowl. Cook in the
Do not stir any of the ingredients in the first step.
Sift cocoa and sugar in a large mixing bowl.
Add milk and lay margarine sticks on top.
Do not stir.
Cook on High for 6 minutes.
Remove from microwave; stir thoroughly.
Add vanilla flavoring and nuts; stir until well mixed.
Pour into buttered platter.
Cool in refrigerator for 1 hour.
Cut and serve.
Do not double this recipe.
Stir all ingredients in a glass bowl until well mixed. Microwave on High for about 2 minutes.
Stir and spread evenly into an 8-inch square low pan and refrigerate.
Cut into 16 pieces.
Adding coconut, nuts, marshmallows, Rice Krispies and raisins will add additional calories, etc. to recipe.
ilk, and vanilla extract.
Microwave 45 seconds to 1 minute
Do not stir.
Sift cocoa and sugar in large mixing bowl; add milk and sticks of butter on top.
Remember do not stir.
Cook on High for 6 minutes.
Remove from microwave and stir thoroughly. Add vanilla and pecans.
Stir until well mixed.
Pour into buttered glass platter.
Cool in refrigerator for 1 hour.
Cut and serve.
Do not double recipe.
Sift cocoa and sugar in a large mixing bowl.
Add milk and lay margarine sticks on top.
Do not stir.
Cook on High for 6 minutes.
Remove from microwave and stir thoroughly.
Add vanilla and nuts.
Stir until well mixed.
Pour into buttered platter. Cool in refrigerator for 1 hour.
Cut and serve.
Do not double this recipe.
Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
f Peanut Butter and Hot Fudge for the decorative (and tasty
Fudge:
Spray an 8x8-inch