In case you haven’t figured it out, I’m an old-fashioned southern cook and stay at home domestic Goddess. I worship all things Martha Stewart and I make everything from scratch. Which is why when I read this post I laughed REALLY hard. I know the feeling.

Anyway, lately my new cooking goal is to lower the fat in a lot of my favorite recipes. Fudge is one of my biggest weaknesses. I LOVE fudge. And I only make it at one time during the year. From October to Christmas. That’s it. That’s the way my mother did it, my grandmother did it and I think even my great grandmother did it. Nothing says the holidays to me like fudge. And last year, nothing said fat on my ass quite like fudge. Making fudge is a complicated, elaborate process involving just the right heat on the stove, candy thermometers, a massive arm workout from stirring thick, gooey goodness quickly enough to keep it from setting and turning, and then sweating over the stove during the whole process. There’s nothing quite like sweating over then burning your tongue on a hot pot of fudge.

So anwyay, you will imagine my delight when I figured out how to make perfectly smooth, delicious fudge in three minutes in the microwave. No sweating, no stove, and no thermometers to make sure it comes out perfectly. It’s low in fat and calories (compared to regular fudge- don’t go eating the whole damn pan) and my husband actually likes it better. He says the other fudge is so sweet it makes his teeth hurt. I’m a huge fan and my kids devoured an entire pan in 2 days. Steve says it makes a good breakfast dessert. lol. As always, the higher the quality of chocolate that you use, the better the fudge. Chocolate chips will work but try to use at least Baker’s Semi Sweet Squares.

Easy 3 minute microwave fudge:

1 can fat free condensed milk (NOT evaporated)
18 ounces semi sweet chocolate (or 3 cups of chips)
pinch of salt
1.5 tsp. vanilla
1 7 oz. jar marshmallow creme (I used Kraft Jet Puffed)

Microwave milk, chocolate and salt for 1.5 minutes. Stir. Microwave 30 more seconds and stir again. Keep alternating stirring and checking every 30 seconds until mixture is smooth. It takes  less than 3 minutes in my microwave. If you microwave it too long or microwave without stirring, the chocolate will seize and it will be ruined. When chocolate is melted stir in vanilla and marshmallow creme. Pour into greased (with butter) 8×8 pan. Refridgerate until set. This doesn’t need to be refridgerated once it is set. Cut into squares and serve. Serves 18 (approximately 2×2 inch pieces in 11×7 pan- 238 cal per piece. 5 points weight watchers.)

Enjoy!