Microwave Chocolate Fudge

This fudge came out so much better than the last batch. And much easier to clean up!! It was just a basic chocolate fudge but to make it better, I put peanut butter chips on half of it & coarse sea salt on the other half of it. There wasn't a ton left over after I divided between 8 therapists but I managed to taste it & it was pretty good! I'd definitely make it again! There's so many variations you could make with it since it's just the basic chocolate base too.

Microwave Chocolate Fudge (Pinterest) (32 servings):

18 oz semi-sweet chocolate chips
1 (14 oz) can condensed milk
4 tbsp butter
1 tsp vanilla extract
1/4 tsp salt

Prepare an 8x8 pan by lining it with foil & spraying foil with nonstick cooking spray. In large microwave safe bowl, combine chips, condensed milk & butter. Microwave for 1 min & stir. Continue to microwave in 30-second increments, stirring after every 30 seconds, until the fudge is melted and smooth.

Stir well to ensure all the chocolate is melted, then add the vanilla & salt. Stir until everything is smooth & well-mixed. Pour fudge into prepared pan & smooth it into an even layer. Place fudge in fridge to set, for at least 2 hours. Once set, cut into 1-inch squares & serve at room temp. Store excess fudge in an airtight container in the fridge.




Enjoy!...

5-Ingredient Microwave Caramel Chocolate Fudge

Last year, my coworker & I decided to make homemade treats for my the therapists at work. She was going to make cookies I thought I'd attempt fudge, since I though it would be so easy. I found this recipe on Pinterest and when I found out you could microwave it, I thought hey even easier! Man, was I wrong! The caramel was soooo sticky!!! It stuck to everything! Luckily I tried the recipe a couple days before because it created such a mess that the night before I went out the store & got another can of condensed milk & made another batch of different fudge. I showed pictures of the mess I made with this batch. The fudge did taste good after I cleaned everything up but it would have been way too hard to turn these things into treats to give away. I ended up keeping these for myself but I had to eat these with a spoon. They stuck to the cutting board, to the parchment paper, everything! Maybe you'll have better luck!

5-Ingredient Microwave Caramel Chocolate Fudge (Pinterest):

3 c milk chocolate chips
1 can (14 oz) sweetened condensed milk, full-fat
2 tsp vanilla extract
25 caramels, unwrapped
2 tbsp heavy cream
Sea salt, optional (a must!!)

Line an 8x8 pan with parment paper-do not skip this or you'll likely won't be able to get your fudge out looking very nice. Combine the chips & the sweetened condensed milk in microwave-safe bowl. Stir together & microwave for 30 seconds then stir for 30 seconds. Microwave in bursts of 15 seconds, stirring for 30 seconds in between until completely melted. Stir in the vanilla extract.

Pour into the prepared pan. Spray a spatula with nonstick cooking spray & smooth the chocolate fudge. Quickly rinse out & dry the bowl. Combine the unwrapped caramels & heavy cream in bowl. Microwave for 30 seconds & stir for 30 seconds. Return the mixture to microwave & microwave in bursts of 15 seconds, stirring for 30 seconds in between until completely melted.

Pour caramel over chocolate evenly. If desired, top fudge pieces with sea salt. Cover tightly (make sure nothing touches the fudge!!!) and place in fridge to harden/set up overnight. Cut the fudge with a hot wet knife. Store any leftover fudge in an airtight container in the fridge.




So pretty...

The mess after I scraped the fudge off...

Enjoy!...

Salted Caramel Bark

I had family in town for Thanksgiving and I wanted to make a dessert that could be eaten throughout the weekend. I love making desserts but I only like making them if I can share them because otherwise the majority of it would go to waste. This made way too much as it is but it was really really good. The recipe calls for a bag of dark chocolate chips and a bag of milk chocolate chips. I'm not a fan of dark chocolate so I used a bag of semisweet chocolate chips. Everyone seemed to like it but the only thing I wished I had was more of a coarser salt. All my aunt had was the fine sea salt, which worked, but I had to use a lot of it and it still wasn't enough. I also think I should have melted the caramel without the water because when I went to break up the bark, the caramel was still really soft. I found this recipe on Pinterest.

Salted Caramel Bark (20-30 pieces):

11.5 oz pkg of Ghiradelli dark chocolate chips (or semisweet chocolate chips)
11.5 oz pkg of Ghiradelli milk chocolate chips
11 oz pkg Kraft Caramel bits + 2 tbsp water
Coarse ground sea salt

Rip off a piece of wax or parchment paper and cover a cookie sheet. In microwave-safe bowl, microwave caramel bits with 2 tbsp water for 2 minutes. Then stir and microwave for additional 30 second intervals until fully melted.

Place both pkg of chocolate chips in a separate bowl and melt in the microwave or place on the stove with a double broiler and stir until melted and glossy. Spread the melted chocolate with a spatula on the wax paper, making sure the chocolate goes all the way to the edges.

With a spoon, drop dollops of the caramel. Take a spatula and swirl it into the chocolate in an up and down motion across the pan creating swirled ribbons. Sprinkle the salt across the top. Don't be stingy with the salt.

Place your cookie sheet in the freezer for about 15 minutes. Take it out of the freezer and break the bark into pieces. Pull off the waxed paper and layer in a container with parchment paper and refrigerate until ready to serve. Enjoy!




Chocolates melted and spread into pan...






Caramel and chocolates swirled together...






Liberally sprinkled with salt...






Enjoy!...