Killer Literally And Figuratively Boardwalk Fudge Recipes

KILLER (LITERALLY AND FIGURATIVELY) BOARDWALK FUDGE

Steps:

• For the first layer, melt 3/4 cups of the chocolate chips, 3/8 cups margarine, and water together in a large microwavable bowl in the microwave on high for 1 minute.
• Stir the bowl, then return to the microwave for another minute, or until butter is melted; stir.
• Add dry pudding mix, and stir until well blended.
• Add powdered sugar, 1 cup at a time, stirring until well blended after each addition.
• Press into foil-lined 8-inch square pan, and place the pan in the refrigerator as you work on the second layer.
• For the second layer, microwave 3/4 cups of the chocolate chocolate chips and the remaining 1/8 cup of the margarine in large microwavable bowl on high for 1 1/2 minutes or until the margarine is melted. Stir until chocolate is completely melted.
• Spread over pudding mixture.
• Place the pan in the refrigerator as you work on the last layer.
• For the last layer, combine the remaining 2 1/4 cups of the chocolate chips, 2 cans of condensed milk, and 1/4 teaspoons vanilla extract in a large microwaveable bowl, microwave it for a minute.
• Stir the bowl, and return it to the microwave for another minute. Repeat this process until all of the ingredients are melted together.
• Pour the mixture over the fudge.
• Place the fudge into the refrigerator for about 2-4 hours, or until the fudge is set.
• Once the fudge is ready, cut the fudge into about 64 pieces. You can store any leftover fudge (I doubt there'll be any) wrapped in wax paper in an airtight container in the refrigerator for up to 2 weeks.
• Enjoy!

BAKER'S FABULOUSLY FLAWLESS FUDGE

Steps:

• Spread nuts on cookie sheet and bake at 350°F (180°C) for 10 minutes to toast; cool.
• Melt chocolate with milk in large microwaveable bowl in microwave on HIGH 2 to 3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
• Stir in vanilla and nuts. Spread in foil-lined 8 inch (20 cm) square pan.
• Chill 2 hours or until firm. Cut into squares.
• VARIATIONS: PEANUT BUTTER FUDGE - Omit nuts. Drop 1/2 cup (125 mL) peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marble.
• WHITE CHOCOLATE LAYERED FUDGE - Prepare fudge as directed using 3/4 cup (175 mL) nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3/4 cup (175 mL) sweetened condensed milk and 1 tsp (5 mL) vanilla. Spread in prepared pan. Melt 1 pkg (170 g) Baker's White Chocolate. Stir in remaining 1/2 cup (125 mL) sweetened condensed milk. Spread over dark chocolate layer. Chill as directed.