Fudge Day 2024 is on Sunday, June 16, 2024: who has a good microwave fudge recipe & how long does it cook for?

Sunday, June 16, 2024 is Fudge Day 2024. The Official Enjoy Illinois Blog 33 national fudge day

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Can you think that fudge is really a quite recent invention? We’ve only had fudge because the finish from the 1800s, so it’s only right that people take every chance to celebrate it… And believe to do this than to possess a whole Fudge Day devoted to taking pleasure in this excellent, sugary treat?

MICROWAVE CHOCOLATE FUDGE

1 (12 oz.) pkg. semi-sweet morsels

1 (14 oz.) can sweetened condensed milk

1 1/4 c. chopped walnuts

1 tsp. vanilla

In glass dish, combine chocolate chips and sweetened condensed milk. Microwave 3 minutes on high. Stir until smooth. Add walnuts and vanilla. Spread into foil-lined 8-inch square pan. Chill until firm, 2 hours. Yields: 1 1/4 pounds. The perfect fudge recipe for people who don't cook.

AND

MICROWAVE HOT FUDGE SAUCE

1 c. sugar

3 tbsp. cocoa

1 stick butter

1/2 c. milk

Mix sugar and cocoa. Add milk and stir. Bring to boil in microwave. Add butter and continue to boil until butter is melted. May be stored in refrigerator and reheated

OR

MICROWAVE FUDGE ROCKY ROAD

1 1/3 c. semi-sweet chocolate chips (8 oz.)

2/3 c. sweetened condensed (not evaporated) milk (1/2 of a 14 oz. can)

1 tbsp. butter

1 1/2 tsp. vanilla extract

1 c. miniature marshmallows

1/2 c. chopped nuts

Lightly grease a 9 x 5 inch loaf pan. Line with waxed paper, then lightly grease paper. Put chips into a 4 cup microwave safe measure and microwave on high 1 to 1 1/2 minutes, stirring once, until melted. Stir in milk and butter.

Microwave on high 45-60 seconds, stirring once, until butter is melted. Stir in vanilla, marshmallows and nuts. Spread evenly in prepared pan and chill about 4 hours or until firm enough to cut. Lift waxed paper by ends onto cutting board. Cut fudge into 1 inch squares.

OR

MICROWAVE MOCHA FUDGE MIX

1 (16 oz.) pkg. powdered sugar, sifted

1/2 c. cocoa

1/4 tsp. salt

1 1/2 tsp. instant coffee granules

1/8 - 1/4 tsp. ground cinnamon

Combine all ingredients; store in an airtight container until you want to make fudge. Great for gift giving.

Place microwave mocha fudge mix in a 2 quart glass bowl; add 1/2 cup butter. Microwave on High, uncovered, 2 to 3 minutes; stir until smooth. Stir in 1/4 cup milk, 1 teaspoon vanilla extract and 1 cup chopped pecans. Pour mixture into an 8" square baking dish. Refrigerate until firm; cut into squares. Store in refrigerator. Yield: 1 1/2 pounds.

OR

MICROWAVE PEANUT BUTTER FUDGE

1 lb. confectioners sugar

3/4 c. crunchy peanut butter

1/4 c. milk

1/4 c. butter

1 tsp. salt

2 tbsp. Hershey's cocoa (if making chocolate fudge)

Dump all ingredients into oven proof casserole bowl. Microwave on high for 2 minutes; beat with wooden spoon. Pour into buttered dish (8 x 8 inch). Chill.

OR

MICROWAVE MARSHMALLOW FUDGE

1/2 c. butter

2 c. sugar

1 sm. can evaporated milk

1 (12 oz.) pkg. chocolate chips

1 (7 oz.) marshmallow creme

1 tsp. vanilla

1 c. chopped nuts

Place butter in 9"x9"x2" dish. Heat on full power to melt. Blend in sugar and milk. Blend well. Cook on medium high 8 to 10 minutes until soft ball. Stir frequently during cooking time. Blend in chocolate chips, marshmallow creme, vanilla and nuts. Beat until smooth. Allow to set. Cut in squares. Store in air tight container.

JM

fudge!!!!???

You can start all over again and see if anyone understands what you have to say.... In the meantime have a great day......fudge rhymes with blue...

You rhyme with mystified.

How can I make fudge smooth?

Secrets to Smooth Fudge

Making melt-in-your-mouth chocolate fudge is simple: You boil sugar, heavy cream, and chocolate, let the mixture cool, and then beat it to the right consistency. As the mixture boils, the sugar crystals dissolve, and the sugar concentration gradually increases. Then, once beating starts, the sugar begins to recrystallize. If the crystals stay small, the result is a smooth fudge. But if larger crystals form, the fudge will be grainy. Because large crystals can form at any time during fudge making, you need to be vigilant. Here's what to do every step of the way for perfect results.

Learn how to make the smoothest, creamiest chocolate fudge ever with this Creamy Chocolate Fudge

Use corn syrup and butter

Both interfere with sugar crystallization, so adding them to the fudge prevents the crystals from growing too large. Butter should be added only after the boiling is done (see step 4). If added before boiling, it coats the crystals and keeps them from dissolving, resulting in grainy fudge.

2 Covering pot to Clean the pan sides

It's important to keep the boiling mixture from coming in contact with sugar crystals on the sides of the pan; otherwise, the sugar will start to recrystallize too soon, causing large crystals to form. To prevent this, cover the pot with a lid for two minutes after it starts boiling -- the steam will wash the crystals down the sides.

3 Boiling Fudge....Bring it to the right temperature

Boiling the mixture to 236°F to 238°F (known as the soft-ball stage) results in the correct concentration of sugar, so the fudge sets up to the proper firmness after beating. Fudge boiled below this temperature is too soft to hold its shape, and fudge boiled above this point becomes too firm.

4 Don't Stir the fudge

Shaking or stirring the fudge mixture while it's boiling or cooling causes premature crystal growth. If the crystals form too early, they continue to grow and become too large.

5 Beating Fudge....

Let it cool

Start beating the fudge only when it has cooled down to 110°F. It will be glossy and dark brown. If it's hotter the crystals will form too fast and the fudge will be grainy. If the fudge is too cool it will set up and be difficult to beat.

6 Stop Beating....Know when to stop beating

Beat the fudge vigorously to form many small crystals and create a smooth texture; stop beating when it turns a lighter brown and becomes more opaque, and when the ripples made by the beaters hold their shape long enough to briefly expose the bottom of the pan.

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