Microwave Fudge

My version is much easier! 3 min. prep time + ~2 hr. in refrigerator
Description:
Variations on the basic recipe - Easiest, Never Fail Fudge
Hint for Aaron Shawn: Get out all your utensils and ingredients first & line your pans before you start! Use dry ingredient measuring cups for anything that is not a liquid or your fudge will not come out right.

Ingredients:
2 ea. 10 oz. pkg. (2-1/2 c.) semi-sweet or milk chocolate (butterscotch, peanut butter) chips
1 can (14 oz.) Sweetened Condensed Milk (not evaporated milk)
2 cups miniature marshmallows
1-1/2 tsp. vanilla extract (or Torani flavored syrup, Bacardi 80 proof rum-any flavor, Jack Daniels whisky, etc.)
(1/2 tsp. ground cinnamon for Mexican Chocolate Fudge)
1 cup chopped nuts (pecans, walnuts, or salted dry-roasted peanuts)

Directions:
− In medium size glass mixing bowl, microwave on high for 3 minutes (less if high wattage): chips, sweetened condensed milk, and miniature marshmallows.
− Stir until well blended, then add flavoring and chopped nuts. Use a rubber scrapper to stir the mixture as it pulls everything off the walls of the bowl much better.
− Stir together and spread evenly into wax paper-lined 9"x9" (or 8"x8") square brownie pan.
− Cool for two hours in refrigerator or until well set.
− Turn out onto cutting board & cut into 1-2" square pieces.

Variations:
• Ghiradelli-Bacardi Party Fudge
Use Ghiradelli semi-sweet chocolate chips + 2 tsp. Bacardi Gold (80 proof) rum for flavoring
• Piñonuche
Use Reese’s Peanut Butter chips + shelled roasted piñon nuts
• Panuche
Use Reese’s Peanut Butter chips + salted dry-roasted peanuts
• Mexican Chocolate Fudge
Add 1 Tbsp. instant coffee and 1/2 tsp. ground cinnamon to the sweetened condensed milk before placing in microwave AND use 2 tsp. Kahlua for flavoring.
• Irish Cream Fudge
Use 2 tsp. Bailey’s Irish Cream for flavoring
• Butterscottie Fudge
Use butterscotch chips + 2 tsp. scotch for flavoring

Store in cool dry place in sealed container.
Makes 2 pounds of fudge.