Microwave Fudge Sampler

Chocolate Walnut Fudge

2 bags (12 oz each) semisweet or bittersweet chocolate chips

2 cans (14 oz each) sweetened condensed milk

2 tbsp cold unsalted butter, cut in pieces

2 tsp vanilla extract

1/4 tsp salt

1 cup chopped walnuts

Peanut Butter Fudge

2 bags (10 oz each) peanut butter chips

2 cans (14 oz each) sweetened condensed milk

2 tbsp cold unsalted butter, cut into pieces

2 tbsp vanilla extract

1/4 tsp salt

Pistachio Craisin Fudge

2 bags (12 oz each) white baking chips

2 cans (14 oz each) sweetened condensed milk

2 tbsp cold unsalted butter, cut into pieces

1 1/4 tsp almond extract

1/4 tsp salt

3 drops green food color

1/2 cup salted, shelled pistachios, skins rubbed off, coarsely chopped

1/2 cup dried cranberries

Mini muffin liners

You will need three 8 or 9 inch square baking pans lined with nonstick foil; let foil extend

over the edges of the pans.

For each variety, combine into a 2 quart glass measuring cup or bowl, the chips and sweetened

condensed milk. Microwave on high 5-8 minutes, stirring several times, until chips are melted.

Stir butter into mixture until smooth. Stir in remaining ingredients.

Spread evenly in prepare pan. Chill until firm; about 3 hours.

Lift fudge by foil ends onto a cutting board. Cut fudge into 1 inch squares. Arrange in mini muffin liners in a decorative box, alternating varieties.

Store in an airtight container with wax paper between layers in the refrigerator for up to 2

weeks, or freeze up to 3 months.