Gifts From the Kitchen--Microwave Fudge, Part Deaux

Earlier this week I shared a recipe for easy microwave fudge that turned out dark and rich and pretty good, but it wasn't the real old-fashioned fudge taste I've been craving. I'm not even talking about the lighter, creamier marshmallow fluff fudge that a lot of folks make--those are all good, but I've been wanting some good old fashioned cooked sugar fudge--the kind you make from basic kitchen ingredients, not these "new fangled" so-called fudges made with manufactured chocolate chips and marshmallows(!) I finally found a recipe I thought might be it, but it called for quite a bit of cooking in a heavy saucepan, and I wasn't sure the furnished pots here in our apartment would quite cut it, so I was waiting until I go home at the end of the week to my own kitchen to try to recreate the taste I was searching for.

Then I stumbled on this recipe, and I vaguely remembered making something similar when I first got a microwave 25 years ago. Yep, 25 years and counting, and believe it or not it still works. I've been wanting smaller, sleeker version for years, but the cheapskate in me won't get rid of perfectly good appliance. It's quit working three times, and every time my husband has been able to fix it. Sigh. But I digress...

This recipe is simple, easy, and uses common ingredients found in almost any pantry.


Ingredients:

• 1 box confectioners sugar (approximately 3 1/2 cups)
• 1/2 c unsweetened cocoa
• 1/4 t salt
• 1/4 c milk
• 1/2 c (1 stick) butter

Put everything in a microwave safe bowl. Don't stir or mix or do anything to it.

Microwave for two minutes, then get it out and start stirring. You'll think it isn't going to work, but just keep stirring. At one point, everything was blended except for a few stubborn lumps of sugar, so I stuck it back in for another minute, then stirred again. A lot. At this point you can add nuts if you'd like. I decided to leave this batch plain.

Pour into a prepared (greased) pan--or better yet, line with foil and spray with cooking spray. Let cool--I stuck mine in the fridge and just left it for a couple of hours.



Turn out onto a cutting board, peel back the foil, and cut.

This is the best fudge I've made so far this year. It's wonderful. It's not smooth and creamy, it's firmer, sort of dry-ish and crumbly. It tastes like old fashioned sugar fudge.

I can't wait to do it again.

No pretty packaging for this, I packed it up in ziplock bowls to take back to Louisiana with us!

Tomorrow is a travel day, and I'll be settling in at home and getting ready for the week to come, but come back next week for more last goodies from the kitchen.

This post is linked to:

Foodie Friday at Designs by Gollum

Until next time, good cooking, and good eating!