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!
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
o this temperature otherwise your fudge will not set.
Add
Fudge -- First, line a 8x8\" pan
nsweetened chocolate together in a microwave-safe bowl. Cook in the
ilk, and vanilla extract.
Microwave 45 seconds to 1 minute
f Peanut Butter and Hot Fudge for the decorative (and tasty
Fudge:
Spray an 8x8-inch
Stir and microwave first 3 ingredients for 3 minutes.
Stir in vanilla and nuts.
Put into pan.
Melt Parkay in a 3-quart microwave-safe bowl, approximately 1 minute.
Add sugar and milk; mix well.
Microwave 5 minutes, stir well after 3 minutes and then stir after the remaining 2 minutes. Microwave an additional 5 1/2 minutes.
Stir well after 3 minutes and then stir after the remaining 2 1/2 minutes.
Add chocolate chips. Mix well until the mixture is creamy.
Add remaining ingredients, mix well.
Spread mixture in a 9 x 13-inch pan.
Set in refrigerator for 2 hours.
Makes about 4 pounds of fudge.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
on stick cooking spray.
Microwave the butter or margarine in
In a microwavable bowl, mix together the powdered sugar and cocoa.
Add butter and milk; microwave on High for 2 minutes. Remove from microwave; stir until smooth.
Add marshmallows; microwave on High for 1 minute.
Remove from microwave.
Add vanilla; stir until smooth.
If desired, add walnuts.
Pour into buttered 9 x 12-inch brownie pan.
Allow fudge mixture to set, then cut into 1-inch pieces.
Whisk together pudding mix, sour cream and milk in medium bowl; set aside. Place 1 1/2 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips. Servings: 8.
Break graham cracker in half crosswise.
Place one half on small paper plate or microwavable plate; top with marshmallow.
Spread remaining 1/2 of cracker with fudge sauce.
Place cracker with marshmallow in microwave.
Microwave at HIGH 12 to 14 seconds or until marshmallow puffs up.
Immediately place remaining cracker, fudge side down, over marshmallow.
Press crackers gently to even out marshmallow layer.
Cool completely.
Line 8 inch square pan with foil; extending over edges. Lightly butter foil and set aside.
In large microwave bowl, combine both flavored chips; microwave on medium for 1 to 2 minutes or until chips are melted.
Stir until smooth.
Stir in frosting and pieces from 2 candy bars. Spread in pan, sprinkle with rest of candy bars.
Refrigerate 1 hour or until firm. Remove fudge by lifting foil from fudge.
Cut into bite-sized pieces.
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
o 350 degrees.
Combine fudge mix, oil, water and 1
ocoa and water in a microwave proof bowl.
Blend in