Tuesday, March 1, 2011


Man, these blog posts keep getting further and further apart..
Oh well!

I wanted to branch out and try something new, and somebody recommended that I try fudge.

I've always been a little intimidated by it.. I mean, it involves boiling something, stirring constantly, not burning it (burning stuff comes so naturally to me!)... it's a lot, right?

Ingredients before they're mixed


Because that's what microwaves were invented for!

I hadn't even thought to make this in the microwave until I asked my mom for advice, and she gave me the "Duh, Taylor, how did you not think of that?" tone.

Making fudge just got a whooole loooot easier!
I didn't have any square cake pans on hand, and mom had said that a 9x13 pan was too big, so I used a round cake pan instead. It made for thick pieces, but you can cut them small! But something slightly larger than a 9x9 pan is preferable.

And most importantly... my friends enjoyed it! Yay!
Fudge Recipe
  • 1 1/2 sticks margarine (I'm sure butter would work too, we're just a margarine family)
  • 3 c sugar
  • 2/3 c (aka 5 oz aka 1 small can) evaporated milk
  • 1 small (7 oz) jar marshmallow creme
  • 1 tsp vanilla
  • 12oz package chocolate chips
  • Optional: 1 c chopped nuts
  • Note: This recipe is on the back of the marshmallow creme container! But it calls for baking squares-- far more expensive than chocolate chips!


  • Melt margarine in microwave in a 2 qt, microwave safe dish.
  • Add sugar and milk; mix well.
  • Microwave for 3 minutes. Stir.
  • Microwave for 2 minutes. Stir.
  • Microwave for 5.5 minutes. Stir.
  • Remove from microwave, and add marshmallow creme and vanilla.
  • (Note: Running your spatula under hot water first will get the creme out easier!)
  • Once that's mixed, add your chocolate chips.
  • Mix until well combined and pour into a buttered pan.
  • Place in fridge to set firmly, or leave at room temperature for a more gooey texture.

1 comment:

  1. Mmmmmm, looks delish Tay! Gonna add this one to your cookbook.