3 MINUTE FUDGE

3 MINUTE FUDGE




Here are times you just crave chocolate. Chocolate Fudge. You want it now. Not in a few hours. And it’s summer. It’s hot. I really don’t want to spend any more time in the kitchen than I have to.

Now that doesn’t mean you can’t make this fudge any time of the year. It would make a great gift for family and friends during the holidays. Or a last minute (literally) addition to a party spread or potluck.
This is all you need. Sweetened Condensed Milk (not evaporated milk) Chocolate chips and some vanilla extract. You could also change out the vanilla for another extract to create unique flavor combinations. Think mint, almond or orange.

INGREDIENTS
1 can Sweetened Condensed milk (14 ounces)
2 cups (1 12 ounce bag) semi-sweet chocolate chips
1 teaspoon vanilla extract

To See All Ingredients and Directions Please Head Over Next Or Open Page

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INSTRUCTIONS
Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.

corn chips are one of the most popular snacks for many people and are sold in a lot of shops but it's unhealthy meal so you shouldn't eat too much of it.
Here you go a tasty oven baked tortilla chips recipe you make at home that is much better than store bought corn chips. Serve with your choice of salsas and garnishes

Ingredients:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the white corn chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole. Enjoy.