I want fudge. Nothing fancy. No need for pans or cooking or any of that bother -- this is a microwave recipe allowing for almost-instant gratification (if you wait the alloted 2 hours to let it cool!). There's nothing complicated here -- just plain, basic, craving-satisfying fudge. Here's a simple recipe from Kraft Foods.
EASY FUDGE (a.k.a. Anti-Funk Fudge)
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1 cup chopped PLANTERS Walnuts
2 tsp. vanilla
LINE 8-inch square pan with foil. Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.; stir until completely melted. Stir in nuts and vanilla.
SPREAD onto bottom of prepared pan.
REFRIGERATE 2 hours or until firm. Use foil to lift fudge from pan before cutting into pieces.
Notes from Kraft Foods:
Fudge can be stored in airtight container in refrigerator for up to 1 week. For creamier fudge, remove from refrigerator and let stand at room temperature about 1 hour before serving.
Prepare as directed, using one of the following flavor options: Rocky Road Fudge: Add 2 cups JET-PUFFED Miniature Marshmallows along with the vanilla. Peanut Butter Fudge: Omit nuts; spread fudge mixture into prepared pan. Immediately drop 1/2 cup peanut butter by teaspoonfuls over fudge; cut through peanut butter with knife several times for marble effect. White Chocolate Layered Fudge: Immediately melt 1 pkg. (6 squares) BAKER'S White Chocolate as directed on package. Stir in 1/2 cup canned sweetened condensed milk. Spread over fudge layer in pan before refrigerating as directed. Coconut Fudge: Substitute toasted BAKER'S ANGEL FLAKE Coconut for the chopped nuts.
Photo credit: http://www.kraftrecipes.com/recipes/bakers-classic-chocolate-fudge-57398.aspx?cm_mmc=srch-_-google-_-traffic-_-easy_fudge_recipes&pf=true