Here are a few recipes to get you going. I make the first one a lot (or the kids do, anyway).
Microwave Fudge
Keep it in the fridge when it's done
1-1/4 cups (8 oz.) chocolate chips
(or butterscotch chips or white chocolate chips or peanut butter chips or...)
7 oz. (half of a 14 oz. can) sweetened condensed milk
1 tbsp. cold butter
1-1/2 tsp. vanilla extract
optional: 1/2 c. nuts, or up to 1-1/2 cups mini marshmallows (for a rocky road effect)
- In a quart measuring cup, melt chips on high for 1 minute, stir, nuke another 30 seconds, repeat until melted.
- Blend in condensed milk.
- Top with butter, cut into 2 or 3 pieces.
- Microwave another 45 seconds until butter is melted.
- Add vanilla and options, mixing just till combined.
- Pour into a greased 5" by 10" pan, or loaf pan, or whatever.
- Chill 2 hours before cutting.
- Can easily be doubled if the bigger bowl fits into your microwave (g).
Marshmallow Creme Peanut Butter Fudge
2 cups granulated sugar
1 cup light cream
1/3 cup peanut butter chips (or 1/4 cup peanut butter)
2 tbsp. butter
1 (7 oz.) container marshmallow creme
optional: 1 cup coarsely chopped nuts
Put butter, sugar, cream, and chips into a pot, and dissolve sugar over low heat until you don't hear any gritty noises. Increase heat to medium and bring to a boil. Bring to 234°F to 240°F (soft ball stage -- should be chewy in the middle). Shock by placing pan into sink half filled with cool water.
Add marshmallow creme, stir thoroughly. Watch for fudge to thicken, lose its sheen. When it snaps, it's done. Pour into greased pan. Doesn't double well.
I'd go with the first recipe if it's really hot and humid. Both recipes from (or adapted from) Lee Edwards Benning's "Oh, Fudge!".
If you've got to mail it -- wrap well with bubble wrap, and keep your fingers crossed or, even better, send the ingredients for the first one with the recipe to your son. Good luck!
Lady Fingers
(6/3/00)
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