Best 4 Not So Sweet Fudge Microwave Quick Recipes
Indulge your sweet cravings with a delightful treat - Not-So-Sweet Fudge. This delectable fudge is a perfect balance of flavors, offering a symphony of tastes that will tantalize your palate. With just a few simple ingredients and a touch of patience, you can create a creamy, rich, and satisfying fudge that's sure to become a favorite. Discover the Not-So-Sweet Fudge recipe, along with variations like Nutty Delight Fudge, Chocolate Peanut Butter Fudge, and Mint Chocolate Fudge. Each variation brings a unique twist to the classic fudge, catering to different taste preferences. Whether you prefer a nutty crunch, a creamy peanut butter swirl, or a refreshing mint flavor, these recipes have got you covered. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
MICROWAVE FUDGE
Steps:
- Decorate to your liking and enjoy!
Nutrition Facts : Calories 95 kcal, Carbohydrate 11 g, Cholesterol 4 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 33 mg, Sugar 10 g, Fat 6 g, ServingSize 32 Pieces (32 Servings), UnsaturatedFat 0 g
MICROWAVE FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 12 ounces semisweet chocolate chips and a 14-ounce can sweetened condensed milk, 5 minutes. Stir vigorously, then add 1 1/2 cups chopped nuts and 1 teaspoon vanilla extract. Spread in an 8-inch-square pan lined with buttered parchment paper. Refrigerate, then cut into squares.
SWEET AND SALTY MICROWAVE FUDGE
This sweet fudge with a hint of saltiness couldn't be easier-simply microwave and pour!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 36
Number Of Ingredients 7
Steps:
- Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
- In 8-cup microwavable measuring cup or large microwavable bowl, microwave chocolate chips, 2 cups of the marshmallows and the condensed milk uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are softened and can be stirred smooth.
- Stir in vanilla, pretzels and remaining 1/2 cup marshmallows. Immediately pour into pan. Press salt into fudge; sprinkle with additional peanuts. Refrigerate 2 hours or until firm.
- Use foil to lift fudge from pan. Cut into 1 1/2-inch squares. Store in airtight container at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 70 mg
NOT SO SWEET FUDGE-- MICROWAVE QUICK
I am a chocoholic. But can't eat much in the way of carbs. So most sweets, including baked goods are out. I came across a recipe for Chocolate Ice Cream without an ice cream freezer in Cook's Country Magazine. Looked great, simple, and had my mouth watering. I have tried 3 different ice cream freezers (even a fancy gelato maker) and never been happy with the results. I was so impressed with what looked like a great recipe I had to try it. Well, I wasn't that happy with it. Perhaps because I didn't use semi-sweet chocolate. I used 70% Scharfenbargers. I have stayed away from Sweetened Condensed Milk, again because of the carbs. Most fudge recipes call for all kinds of sugar. But I was trying to make ice cream and the only sweetener with a fair amount of cream was the SCM. So ...to make a long story short. The base for the ice cream was FANTASTIC FUDGE not too sweet, creamy, with excellent chocolate flavor that was very satisfying. (I know, why not just eat the chocolate?--too bitter, go figure). So here is the base recipe. I use instant espresso, which greatly enhances the chocolate flavor. Cook time is refrigeration time. I haven't tried variations yet, but that should be pretty easy. UPDATE: unsweetened bakers chocolate works well; tried orange rind and orange extract with excellent results.
Provided by godbreathed01
Categories Candy
Time 25m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve ESPRESSO in HOT WATER; add VANILLA; set aside.
- put CHOCOLATE in medium sized microwavable bowl (I use ceramic). Mic on high at 30 second intervals until melted, smoothing with rubber spatula as needed.
- add SWEETENED CONDENSED MILK and stir until smooth.
- add ESPRESSO-VANILLA mixture; stir until smooth.
- stir in NUTS if using.
- This will be velvety smooth. Press into a small flat pan 6x6 or so. Let sit until firm. REfrigerate if hot outside. about 1 hours Doesn't make alot. But great for a chocolate fix.
- I usually eat it the same night.
Tips:
- Use a microwave-safe bowl that is large enough to allow the fudge to expand as it cooks.
- Line the bowl with parchment paper or wax paper to prevent sticking.
- Cook the fudge for the specified time, stirring every 30 seconds to ensure even cooking.
- Allow the fudge to cool completely before cutting and serving.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
This not-so-sweet fudge is a quick and easy treat that can be enjoyed by people of all ages. It is a great option for those who are looking for a healthier and less sugary alternative to traditional fudge.
With its rich chocolate flavor and smooth texture, this fudge is sure to be a hit at any party or gathering. So next time you are looking for a sweet treat, give this not-so-sweet fudge a try.
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