This is the recipe I've used for years and everyone loves it.

Foolproof Microwave Fudge

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand� Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract

MICROWAVE METHOD

COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

I use the same recipe that bcskye uses accept I add 1 tsp of instant espresso powered,
it really brings out the chocolate flavor. Got this idea from Ida Garner.

Linda

I use the Fantasy Fudge recipe found on the Kraft Marshmellow Creme jar. Not that the above isn't good, it likely is, and I pretty much like all fudge, but as an alternate if you so choose.

FANTASY FUDGE

3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's real semi-sweet chocolate chips
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

MICROWAVE: Microwave butter in 4 quart bowl or casserole on high 1 minute or until melted. Add sugar and milk, mix well. Microwave on high 5 minutes or until mixture begins to boil; stir after 3 minutes. Mix well, scrape bowl. Microwave 5 1/2 minutes; stir after 3 minutes. Gradually stir in chocolate until melted. Add remaining ingredients; mix well. Pour into greased 9 x 9 x inch or 13 x 9 inch pan. Cool at room temperature, cut into squares. 3 pounds.

CONVENTIONAL: Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9 inch or 13 x 9 inch pan. Cool at room temperature; cut into squares.

Prep time: 10 minutes. Cooking time: 15 minutes. 3 pounds. High Altitude: Decrease recommended temperature (234 degrees) 2 degrees for every 1, 000 feet above sea level. NOTE: Do not substitute sweetened condensed milk for evaporated milk.

Thanks loads for all your help. I have to get on the stick because this has to go clear to the east coast. I don't know about everybody else, but I'm beginning to run out of energy. Barb

We love this recipe for peanut brittle.

Peanut Brittle (Microwave)(DanaIN/Marilyn)

1 cup sugar

1tablespoon real butter
1/2 cup light Karo syrup
1 teaspoon baking soda
pinch of salt
1 teaspoon real vanilla extract
1 cup raw, shelled peanuts

Heavily spray cookie sheet with Pam. Combine sugar, Karo and salt in a 3-quart casserole (also sprayed with Pam). Stir in peanuts. Microwave at high until brown, 8 to 10 minutes. Stir once or twice during cooking time. Remove from microwave and stir in remaining ingredients until light and foamy. Quickly spread onto greased baking sheet. Spread as thin as possible for brittle candy. Cool; break into pieces.

David