I don’t have great luck with microwave things. (Please see strawberry mug cake and microwave caramel as exhibits A and B.) I also don’t have great luck with fudge. When I graduated high school, my mom gave me a recipe book full of all the dishes and desserts she made regularly. One of them was for fool-proof fudge. I’ve fooled that fudge many a time.
So I did not have high hopes for this microwave fudge recipe.
But I was armed with a chocolate craving and a new camera (yay!), so I got to work.
I bought chocolate chips, but I had a suspicion that I didn’t quite buy enough.
I was right. The recipe calls for three cups of chocolate chips and a bag has two cups. Luckily, I had an extra cup of white chocolate chips from the peppermint snow pie. (I managed not to eat them all straight out of the bag! Go me!)
I added all the other stuff…
And then I microwaved it all and prepared my pan.
My biggest problem with most recipes is the sticking issue, so I used non-stick foil and sprayed some Baker’s Joy on that shit. Guys, don’t bother with Pam. Use Baker’s Joy. It is far superior. Take it from the girl who has sedimentary layers of unidentified crap stuck to her muffin tins.
I added the walnuts. (Because every good recipe needs some nuts, so I can make a joke about nuts. Heh. Nuts.)
And then I poured it in the pan and left it in the refrigerator.
I was honestly expecting to have to chisel it out of the pan and/or soak it for long hours in hot water before throwing it all away.
Sometimes I surprise myself.
I kind of just stared at it for a long time. Surely this could not be my creation. Surely there is something terribly wrong with it, or I am having a dream, or something. And then I cut it up and tasted it and, lo, it was delicious. It was so delicious that I served it for dessert when my family came over. And people liked it. Dudes. It was like the Twilight Zone or something.
So very strange, and yet, so very pleasing. I may have to re-think my stance on microwave recipes.
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