Microwave Fudge Sampler

Prep Time: 30 Minutes

Cook Time: 240 Minutes

Ready In: 270 Minutes

Servings: 12

Found in Women's Day magazine. Cook time includes chill time.

Ingredients:

2 (12 ounce) bags semi-sweet chocolate chips or 2 (12 ounce) bags bittersweet chocolate chips

2 (14 ounce) cans sweetened condensed milk (eagle brand)

2 tablespoons cold unsalted butter, cut in small pieces

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup chopped walnuts

2 (10 ounce) bags peanut butter chips

2 (14 ounce) cans sweetened condensed milk (eagle brand)

2 tablespoons cold unsalted butter, cut in small pieces

2 teaspoons vanilla extract

1/4 teaspoon salt

2 (12 ounce) bags white chocolate chips

2 (14 ounce) cans sweetened condensed milk (eagle brand)

2 tablespoons cold unsalted butter, cut in small pieces

1 1/4 teaspoons almond extract

1/4 teaspoon salt

3 drops green food coloring

1/2 cup pistachios (salted and shelled with skins rubbed off, coarsely chopped)

1/2 cup dried cranberries

Directions:

1. Prepare 8 or 9 square pans by lining them with non-stick foil, extending foil over lip of pans.
2. For each variety: In a 2-qt bowl, combine the chips and the sweetened condensed milk (NOT regular condensed). Microwave on high 5 to 8 minutes, stirring several times, until chips are melted. Stir in butter until smooth. Stir in remaining ingredients.
3. Spread evenly in prepared pan. Chill until firm, about 3 hours.
4. Lift fudge by foil ends onto a cutting board. Cut into 1 squares.
5. Storage Tip: Store in airtight containers with wax paper between layers in the refrigerator up to 2 weeks, or freeze up to 3 months.

By RecipeOfHealth.com