Any easy fudge recipes that don't require a thermometer?

do you have any idea how hard it is not to go there with these question

Easy Chocolate Fudge

You will need:

12 oz. milk chocolate chips.

14 oz. can sweetened condensed milk (NOT evaporated)

1 1/2 - 2 tsp. vanilla extract

1 TBS. butter

1 cup chopped nuts (optional)

chocolate chips, chopped nuts, sprinkles --optional topping variations

In heavy saucepan, over low heat, heat up the sweetened condensed milk (do not boil!). Stir this as it's warming so it doesn't scald. When it's hot (but not boiling), add the chocolate chips and stir until smooth.

When all the chocolate chips are melted, turn off the heat and add the vanilla. Add the butter and stir quickly until it melts. Add the nuts (if you're adding any) and mix well.

Spread evenly into a wax (or parchment) paper lined 8-inch square pan.

Chill 2 to 3 hours (or better, overnight) until firm.

When you're ready to cut...turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. This can be stored in the fridge for a week or so, just take it out an hour or two before you want to eat it.

If you want a topping (nuts, chocolate chips, sprinkles), you can add them on top before putting the fudge in to the regrigerator to cool. When you're ready to cut the fudge, unstead of turning the pan over, use the wax (or parchment) paper to pull the fudge out of the pan, and cut then cut it into squares.

Adding the topping to the pan before adding the fudge sometimes leads to it being mixed in and when you turn the pan over later, the topping ends up uneven; adding it on top just before refrigerating, you can press it lightly onto the top of the fudge and it will stay in place better when cutting.

This is a soft fudge that tastes very much like the chips you use, so you'll want to use a kind you like. Milk chocolate works better than the semisweet variety in this recipe.

Easiest Fudge in the World

12 oz. pkg. semisweet chocolate chips

14 oz. can sweetened condensed milk

Place chips and milk in microwave safe bowl. Microwave on medium

power for 2-3 minutes, stirring after 2 minutes. Microwave,

stirring at 1 minutes intervals, until chips are melted and

mixture is smooth and thick. Pour into greased 8" square pan and

cool. Or melt the chips and milk in a heavy saucepan over low heat.

Buy a jar of Kraft marshmellow creme (near the chocolate chips in the grocery store) There is a recipe for Fantasy Fudge on the jar. It's great!

I have 2 easy ones.

Hot Fudge Pudding:

1 cup flour

2 tspns baking powder

1/4 tspn salt

3/4 cup sugar

2 tspns. cocoa

1/2 cup milk

2 tablespoons melted butter

1 3/4 cup cup hot water

3 tablespoons cocoa

1 cup brown sugar

sift first 5 ingredients together in bowl, stir in milk & butter

Spread mixture in 9 inch pan. Over this sprinkle 1 cup brown sugar mixed with 3 tablespoons cocoa. Spread on batter and over this pour 1 3/4 cups hot water. Bake in oven at 350 F. for 45 minute. Serve warm or cold; with or w/o ice cream

FUDGE:

1 2/3 cups cups WHITE sugar

2/3 cups carnation canned milk

2 tablespoon butter or margarine

2 cups packed mini marshmallows

1 1/2 cups semi sweet chocolate chips

1/4 cups chopped nuts (optional)

1 oz drambuie (optional) (really good though)

in a large saucepan: add sugar, milk & butter

stir constantly over med. heat. Watch not too burn.

When it comes to a rolling boil, remove from heat and quickly add marshmallows. Stir until melted, add drambuie & then choc. chips.

Stir until well combined.

Pour immediately into 8" square pan, lined with foil for easy lifting.

Carefully pull off foil. Cut into 1" squares. keep in fridge.

Never Ever Fail Fudge

2/3 cup evaporated milk

1 2/3 cups sugar

1/2 teaspoon salt

16 LARGE marshmallows

1 cup chocolate chips

1 teaspoon vanilla

1/2 cup chopped nuts

Combine milk, sugar and salt into medium saucepan and bring to boil. Remove from heat and stir in remaining ingredients until smooth. Spread into 8 x 8 inch square pan and let cool completely.

This'll take some prepare yet as quickly as you get it, it particularly is great basic. unsure if it particularly is particularly the "vanilla" recipe you're finding for regardless of the indisputable fact that.... 2 cups brown sugar a million cup heavy cream a million Tbsp butter a million tsp vanilla mixture the cream and sugar utilising a spoon. Microwave for approximately 5 minutes on intense. Then do away with from Mic and use electric hand mixer on low for approximately 3 minutes. return to Mic for yet another 5 on intense. do away with from Mic, upload a Tbsp of butter and a tsp of vanilla. electric mixer for approximately 5 minutes, or till you notice that it particularly is beginning to get a shine to it and hang to the perimeters of the bowl. Pour it right into a loaf pan lined with wax paper and enable it set in the refrigerator for a pair hours. that's IT. the entire technique takes much less that half-hour and makes use of in basic terms a microwave, an electric mixer, and a microwave-risk-free bowl. Like I pronounced, it ought to take some trys to get the consistency precise as each microwave is a sprint diverse. in case you screw it up and it particularly is too gentle, does not set. save it and use it as an ice cream topping. Or a glaze on a ham! If it instruments too troublesome, it particularly is nevertheless stable, in basic terms extra of a candy. It coould be crumbled and used as topping on ice cream, muffins, and so forth.. young ones will nevertheless like it.

I found the easiest and best tasting fudge! It comes in an Eagle brand kit w/ the chocolate, nuts, vanilla and cream. You just add butter and microwave, mix it up and pour it in the tray, then chill in the fridge! Must try!!!

On the jar of marshmillow fluff. I never have used a candy thermometer when making candy. I use the very old cold water method.

If you buy marshmallow fluff, they usually have a recipe on the container! My dad makes it all the time and it is so good!

I have been looking for a recipe too!