Monday Menus by Pam

Since we are getting closer to the holidays and all of the good cooking that goes with them, I thought I would give you two fudge recipes. (Donna’s recipe was my inspiration, by the way.)  One of these recipes I just found on the Prepared Pantry website, and I haven’t had a chance to try it out yet, but I intend to soon.  The other is one that I have made many times and it is delicious.  Both are easy to make.


5-Minute Microwave Chocolate Fudge

1 lb of chocolate wafers (for candy making)

1/4 cup baking cocoa

1/2 tsp baking soda

1- 14 ounce can sweetened condensed milk

1 Tbsp vanilla

1 cup chopped walnuts (optional)

Line a 8 x 8 pan with aluminum foil or parchment paper

1. Place all of the ingredients except for the nuts in a medium-sized microwavable bowl.  Stir together.

2. Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.

3. Pour the melted chocolate mixture into the prepared pan.  Refrigerate until set.  AFter it is set, grab the edges of the foil or parchment aper and lift the block of candy from the pan.  Cut the candy into squares with a sharp knife.


Scotch Fudge   This recipe is from an old roommate from BYU whose name is Susie Dong.

1- 12 ounce package of butterscotch chips

1 1/4 cup of peanut butter

1–14 ounce can of sweetened condensed milk

Melt the morsels and the peanut butter together in a small pan.  Add the sweetened condensed milk and blend well.  Pour into a foil or parchment lined 8 x 8 pan.   Chill until set.  Cut into squares.



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