Ziplock Fudge Recipes

OREO FUDGE

Steps:

• Place the white chocolate chips in a microwave safe dish.
• Microwave the chips in 30 second intervals, stirring between each interval until they are melted.
• Stir in the condensed milk and crushed Oreos (reserve a small amount of Oreos for the top).
• Line an 8X8 baking dish with foil or parchment paper.
• Pour the mixture into the pan and top with the reserved crush Oreos.
• Allow to cool at room temperature and then place in the refrigerator to set (for approximately 1 hour).
• Cut and serve. Enjoy!
• *Notes: If you have problems with the white chocolate being creamy when melted, add a small amount of vegetable oil to the melted chocolate.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

CHOCOLATE FUDGE

Steps:

• Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
• Line a 9×13'' pan with tin foil and set aside.
• In a very large heavy saucepan, combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil.
• Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
• Boil for about 10 minutes*--the fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but just watch the clock and make sure it boils for about 10 minutes).
• Grease your foil-lined pan with cooking spray.
• Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour into prepared pan.
• Chill completely in the refrigerator. Once cooled you can pull up on the edges of the tinfoil to lift the entire slab of fudge out of the pan.
• Cut into small squares, or I like to cut it into a few "bricks" that I wrap in tinfoil and give as gifts. Store fudge wrapped tightly in the fridge so it doesn't dry out.

ZIPLOCK FUDGE

Steps:

• Place all ingredients in one of the Ziploc bags, close and put it in the next Ziploc bag.
• Give everyone a turn at squishing the bags to mix.
• Mix until smooth.
• Make sure the cream cheese and butter are at room temperature before mixing starts.
• After mixing is completed, cut the corner off the bag and press a thin fudge line from the bag.
• Apply as decoration for cupcakes, cookies etc.
• Press any extra fudge out on a flat plate to enjoy later.

FUDGE IN A ZIPLOC BAG

Steps:

• Place all ingredients in the Ziploc bag. Close bag well. (You may choose to place inside an additional bag to reduce the risk of spills).
• Squish all ingredients in the bag by hand to mix. Mix until smooth (at least 10 to 15 min) -- Enjoy!