Microwave Fudge Sampler

Ingredients

Chocolate-Walnut Fudge

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

Peanut Butter Fudge

• 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

Pistachio-Craisin Fudge

• 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. 1

   Prepare 8" or 9" square pans by lining them with non-stick foil, extending foil over lip of pans.

2. 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. 3

   Spread evenly in prepared pan. Chill until firm, about 3 hours.

4. 4

   Lift fudge by foil ends onto a cutting board. Cut into 1" squares.

5. 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.