As a child, making fudge at home was a very special treat. My mother didn’t allow us to do it often, due to the sheer amount of work involved with the constant stirring over a low heat and the very real possibility that it would burn if the heat was even just a little too high. Admittedly, I loved the caramelised ‘burnt’ bits throughout but nowadays I use this microwave fudge recipe so there are no burnt bits.
This method, for me has transformed the uncertainty of fudge making, no longer at the mercy of the weather (the atmospheric pressure affects the fudge setting so it’s not a good idea to make fudge on a wet day) or having to stand stirring for hours. I tend to make fudge when I have something else to do that I can walk away and leave if I have to – washing dishes or tidying whilst the fudge is cooking in the microwave and going back to stir it every few minutes.
You will need a large heatproof, microwaveable glass jug or bowl. Get the largest one that will fit in your microwave as the mixture bubbles up and rises considerably when cooking – you don’t want it to overflow! A jug is easier to lift in and out of the microwave (using oven gloves or a thick teatowel as the handle gets very hot) and I would recommend a board or trivet to set it on when removed from the microwave.
Also, unless you have a very large microwave do not attempt to make more than the recipe says in a single batch. If you need more fudge, just do another batch.
The consistency of the mixture is very different from that made in a saucepan, it tends to look a bit lumpy and separated as it doesn’t get stirred constantly and would be very grainy when set. This is easily remedied by blending the hot, cooked mixture with a hand blender. This usually takes a few minutes but keep going – the mixture will eventually transform into a lovely thick, smooth and silky texture which should be poured immediately into the tin as it sets very quickly.
Cut the fudge into pieces before it sets as it is impossible to cut neatly once set, it is quite brittle and will just crumble and break. Fudge keeps well for several weeks in an airtight container.
This easy microwave fudge can be used to make my Best Ever Rocky Road.
Easy Microwave Fudge
Equipment
- 1 large microwaveable jug or bowl
- 1 traybake tin, approx 18cm x 28cm lightly greased and lined with silicone or greaseproof paper
- 1 stick blender
Ingredients
- 500 g sugar caster or granulated
- 250 g butter salted
- 1 397 g tin sweetened condensed milk normal (not low fat) works best
Instructions
- Place the sugar, butter and condensed milk in the large microwaveable jug or bowl.
- Microwave on full power for 2 minutes, remove and stir well.
- Repeat this – microwave on full power for 2 minutes then remove and stir well several times, until the mixture has thickened and is a rich golden colour. This may take 15 – 20 minutes in total, depending on the wattage of your microwave. The mixture may look a bit lumpy and separated but don't worry, the next step will fix this.
- Use the stick blender to blend the mixture for a few minutes until completely smooth. Immediately transfer the blended mixture to the prepared tin and allow to set slightly – no more than 10 or 15 minutes.
- Cut the fudge mixture into squares in the tin while still warm.
- Allow to cool completely and enjoy!