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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

SNICKERS PEANUT BUTTER FUDGE

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This microwave Snickers Peanut Butter Fudge combines all the great flavors of your favorite candy into an easy-to-make dessert everyone will love.
Whoa. Talk about a naughty treat. This outrageous dessert doesn’t actually have any Snickers in it, although they would be easy to incorporate if that’s what floats your boat. No, this dessert is made up of all the best components we love about a Snickers: chocolate, peanuts, caramel.

This microwave Snickers Peanut Butter Fudge combines all the great flavors of your favorite candy into an easy-to-make dessert everyone will love.

Ingredients
chocolate layer
  • 6 ounces dark chocolate
  • 1/2 cup peanut butter

caramel layer
  • 1/2 cup salted caramel sauce (you can use more but this is all I had left)
  • 1/4 to 1/2 cup raw peanuts, toasted with skins removed

fudge layer
  • 1 cup (2 cubes) unsalted butter
  • 1 cup peanut butter
  • 16 ounces powdered sugar (measures a little more than 4 cups)
  • 1 teaspoon vanilla extract

Directions

  1. Prepare an 8x8 cake pan by lining with parchment or foil. I actually have this paper that is parchment on top and foil on the bottom - highly recommended.
  2. chocolate layer:
  3. Combine chocolate and peanut butter in microwave safe bowl. Microwave for 2 minutes at 50% power, stir, and repeat until just melted. My chocolate was frozen and in pretty good chunks and it took a total of 4min at 50% power to melt everything. Pour into prepared pan and use a rubber spatula to spread an even layer on the bottom. Transfer dish to freezer to harden.
  4. caramel layer:
  5. Make some homemade salted caramel sauce and allow to cool. It is totally worth it. Alternatively, you can buy some if you're in a hurry.
  6. I used whole raw peanuts and slightly toasted them in a pan on the stove over low heat. While heating, I shook the pan to avoid burning and when the skins started to fall off, I transferred them to a clean towel. You can then use the towel to rub the peanuts and the skin comes off (this is how I toast hazelnuts too). Discard the skins. Alternatively, you can always buy roasted peanuts.
  7. Remove the pan from the freezer and pour the caramel over the chocolate. Spread to cover. Then sprinkle the peanuts on top. Return the pan to the freezer.
  8. fudge:
  9. Combine the butter and peanut butter in a large microwave safe bowl (I used glass) and cover with a large plate. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. Be extremely careful as this mixture will be very hot.
  10. Add the powdered sugar and stir well until everything is fully combined and smooth. Add the vanilla and stir to combine.
  11. Transfer the warm fudge to the pan and use the spatula to make an even layer. If it gets hard to spread, use the spatula to pat it down - this will give you a nice smooth surface if you pat fast enough.
  12. Cut a square of parchment the size of the fudge and cover completely (you want the parchment touching the fudge). Refrigerate refrigerate until cool, about 1-2 hours.
  13. To cut, lift fudge out of pan and transfer to a cutting board. Pull away parchment. To get a nice clean cut, I boil water and add it to a tall glass. Then I let my largest sharpest knife sit in the hot water. Before every slice, wipe the knife and any excess fudge off for a clean cut, then repeat for each cut.
  14. Cut into 16 two inch pieces for full dessert sized portions or 64 one inch pieces if you prefer bite sized treats. Store in an airtight container at room temperature for up to a week or store in airtight freezer bag in the freezer for longer.
  15. by Krissy

Recipe Notes
I used crunchy peanut butter with no added sugar. There's enough sugar in this fudge that I personally feel a sweetened peanut butter would be gross. I also really liked the little chunks throughout.


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