Recipe by senseicheryl
I found this recipe in the Kraft Food & Family Magazine today. It is easy chocolate fudge that you can change up by making it five different ways! :-) The cook time listed is for refrigeration time.
Top Review by esachs1
I don't know what this recipe is supposed to be for, but it's not fudge. The result is a goopy mess that doesn't set up even after several hours in the freezer. The end product is closer to the consistency of hot fudge. You might want to use it as an ice cream topping, but it simply can't be eaten as traditional fudge. We ate it just to keep it from going to waste by scooping up fingerfuls from the foil.
Directions See How It's Made
- Line 8-inch square pan with foil, with ends of foil extending over sides.
- Microwave chocolate and milk in microwaveable bowl on high 2 to 3 minutes or until chocolate is almost melted, stirring after 2 minutes.
- Stir until chocolate is melted. Blend in vanilla. Stir in the extra ingredient that you are using (IF you are using) - see below.
- Spread fudge into prepared pan. Top hot fudge with 25 cookies, peanuts or marshmallows arranged in 5 rows of 5 each, if desired. Refrigerate 2 hours or until fudge is firm.
- Use foil handles to lift fudge from pan. Cut into squares.
- COOKIE FUDGE: measure 1 1/2 cups mini oreo cookies (about 37). Reserve 25 cookies for the topping. Cut remaining cookies in half. Add these in with the vanilla, if desired.
- PEANUT FUDGE: measure 1 cup peanuts. Reserve 25 peanuts for the topping. Add remaining peanuts in with the vanilla, if desired.
- MARSHMALLOW FUDGE: measure 2 cups mini marshmallows. Reserve 25 marshmallows for the topping. Add remaining marshmallows in with the vanilla, if desired.
- PEANUT BUTTER FUDGE: Immediately drop 1/2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with knife several times for marble effect.