![microwave recipe vanilla fudge with condensed milk microwave recipe vanilla fudge with condensed milk](https://i.pinimg.com/736x/37/99/0f/37990f3dff48a84bf92d16fde8741767--condensed-milk-recipes-vanilla-fudge.jpg)
The taste and appearance is exactly like that of a boiled on the top of the stove fudge without all of the worry. Now some folks will see the white chocolate in the list of ingredients and think it won’t taste like a brown-sugar fudge, but they would be wrong. What makes this Easy Creamy Fudge recipe almost fool-proof is that you make it in the microwave and there is no candy thermometer required! After trying multiple brown-sugar fudge recipes I still come back to this one. I have been making this recipe for years now after receiving the recipe from a co-worker about 10 years ago.
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This helps the fudge to separate when completely cooled and settled.This fudge recipe is simply the easiest creamiest fudge recipe out there. Before completely set you might want to mark the grid of pieces using a sharp knife but not cutting all the way through.Set aside to cool and set for 2 – 3 hours. Remove and carefully pour the mixture into the prepared tray.Return again and cook on High for a final 2 minutes.The fudge mixture should begin to caramelise and change to a darker colour. If it rises too high in the bowl, stop the microwave, let it settle and then finish the time allowed. Please watch it at steps 4 and 5 as this is when it could boil over. Return to the microwave and cook on High for 5 minutes, remove, add the vanilla essence/extract and stir.Place the bowl back into the microwave and cook on High for 3 minutes. Sieve in the icing sugar and stir to combine.Place the butter and condensed milk into a large microwave safe glass or ceramic bowl and microwave for a few seconds to soften the butter.The size tray depends on how thick you like your pieces of fudge to be: larger and thin or smaller and thick…your choice. Prepare a small to medium size baking tray by placing baking paper along the bottom and sides.You can use castor sugar if you prefer, but I think that the icing sugar (confectioner’s sugar) has a better end result (finer texture).ġ00 g butter (definitely butter please, no margarine or vegetable oil spreads) My little secret is that I use icing sugar instead of granulated/castor sugar. But the end result is definitely worth any possible spilled hot fudge. Seriously, do not move away from the microwave or it WILL boil over and make a mess. You just need a really big bowl, the biggest that will fit in your microwave, and you need to watch it like a hawk. This recipe simply can’t go wrong, unless you count it possibly bubbling over in the microwave, hence the burnt fingers. The good old days before devices were glued to our hands, eyes and ears.Īnyways, enough reminiscing. The things we used to get up to as children to stave off weekend boredom or during school holidays for fun. Just seeing the recipe brought back so many memories…burnt fingers, scalded tongues, unset fudge blobbed between two Marie biscuits (similar to New Zealand’s Wine or Vanilla Wine biscuits) oozing out everywhere. And because I still haven’t splashed out and bought myself a sugar thermometer, I honestly can’t be bothered messing about with perfecting the ‘soft ball / hard ball stage’ in a glass of cold water.īut recently I pulled out a very old moth-eaten material covered folder with plastic sleeves that holds specially made recipe cards filled in by myself and two sisters while we were still kids at home and inside, I discovered a recipe titled Microwave Fudge which must be from my primary school cooking club going by my hand writing. I’ve always had a love/hate relationship with fudge because when you get it right, it’s fantastic, but when you get it wrong, it still tastes good, but soft or runny fudge just doesn’t have the same appeal.