Kate’s Recipe of the Week – What the fudge?!
Ridiculously Easy Microwave Fudge

1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Measure 3 cups of chocolate chips in a large microwave-safe bowl.

3. Add condensed milk. (NOT evaporated milk)

4. Microwave for one minute. Stir. Microwave in additional 30 second intervals, stirring after each, until completely melted. Mine took only 1 minute and 30 seconds. Don’t over cook or you’ll burn the chocolate. Add the vanilla and stir until the candy is smooth and well-mixed. (Add nuts or crushed candy if you want to mix it up a bit.)

4. Pour the fudge into the prepared pan and smooth it into an even layer.

5. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature. Store excess fudge in an airtight container in the refrigerator.

Other yummy variations…

Peanut Butter Chocolate Fudge

I make this one in two layers and put it in a 9 x 13 pan.

Bottom layer:

• 2 cups  peanut butter chips/1 cup chocolate chips
• 1 can sweetened condensed milk
• 1 tsp vanilla

Top layer:

• 2 cups  peanut butter chips/1 cup chocolate chips
• 1 can sweetened condensed milk
• 1 tsp vanilla

White Chocolate Peppermint Fudge

• 3 cups white chocolate chips
• 1 can sweetened condensed milk
• 1 tsp vanilla
• crushed peppermint candy cane to stir in or add to top

Chocolate Toffee Fudge

• 3 cups  chocolate chips
• 1 can sweetened condensed milk
• 1 tsp vanilla
• crushed Heath bars