Prep 2 mins
Cook 1 hr
Found in Pampered Chef's Spring 2003 Season's Best. You can use any flavour icing or chips so use your imagination. The consultant doing my cousin's bridal shower used vanilla icing and white chocolate chips-Yummy! Cook time is cool time
- 1 (450 g) containerprepared creamy chocolate frosting
- 1 (300 g) packagepure milk chocolate chips
- Place both in a glass measuring cup.
- Microwave on HIGH 40- 60 seconds, stirring at 20 second intervals. (Chips may not be completely melted). Stir until chips are melted, and mixture is smooth.
- Method 1: Pour mixture into 8 x 8 square pan lined with parchment paper.
- If desired, sprinkle nuts, mini marshmallows,or chocolate chips on top.
- Cool in fridge 30- 60 minutes or until firm.
- Cut into squares and serve.
- Method 2: Cool mixture slightly, to 80 degrees F Transfer mixture to a icing bag with a large star tip.
- Pipe small rosettes onto a cooled surface, such as a cutting board.
- Cool for 5-10 minutes and then continue with remaining batter.
- Serve or chill.
- Makes approx 90 pieces.
The taste is not quite the same as fudge but it is a close runner up. I'm not a huge fan of fudge but my family liked it. Thanks for the easy recipe!
Well, when I first saw this recipe I thought "ok, that's different - let's give it a try". There are only two ingredients so it's kinda hard to screw up, but sorry this really didn't taste anything like fudge. I used the absolute best Belgian milk chocolate chips and when all was said and done it just tasted like chocolate frosting. I'm sorry to have to give this recipe only 3 stars, but it really was a let down. It just shows that shortcuts aren't always a quick and easy substitute for the real thing.
So simple and easy! I made this along with Super-Easy Microwave Peanut Butter Fudge (#42547) and layered them together for a wonderful treat!