Double Take: Microwave Fudge

Happy President’s Day weekend to all my American readers. I’m going to admit that until 2 days ago I had no clue it was President’s Day today; in fact, I wished one of my friends a happy Martin Luther King day until I looked that up and realized I’m a month behind. Oops.

I haven’t really been in the holiday mindset since I have 5 hours of class today. Still, I don’t need an excuse to spend all weekend making desserts so that’s what I did.

I can’t count the number of times I’ve posted this fudge recipe, so we’re just going to call this a “double take”. It’s one of my favorite desserts to make because it’s easy and delicious; you probably already have all the ingredients.

I’ve had readers make this without the added sugar or substituting coconut oil for the butter and I hear it works great. I haven’t tried either of those substitutions, but I have made it with coconut milk and Earth Balance margarine and it comes out terrific that way, too.

Microwave Fudge

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 16 servings):

• 1 cup semi-sweet chocolate chips
• 1 4oz stick butter
• 1/2 cup powdered sugar
• 1/4 cup milk(or non-dairy substitute)

Method:

1. Melt together the chocolate chips and butter.
2. Sift in the powdered sugar and pour in the milk. Mix until completely uniform.
3. Pour the hot fudge into a 6 x 6 pan. Refrigerate until the fudge sets.
4. Cut into 1 1/2 inch squares(this might be easier to do if the fudge has softened a bit) and serve slightly chilled.

I hope you don’t wait for the next holiday to try this one out.