Fudge

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

WRONG-O!

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!

Preparation

• 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.