YES, another Microwave Fudge recipe

YES, another microwave fudge recipe, this one is the best. I have made many bags of it to sell for Daffodil Day and the public were impressed.


1 can condensed milk
100 g butter, cubed
2 cups of castor sugar
5 ml vanilla essence


Put condensed milk, butter and sugar in a large microwaveable bowl
Microwave on HIGH for 3 minutes until butter is melted. Stir well to combine.
Microwave for 2 minutes on HIGH  five times, stirring between each burst (total of 10 mins)
When mixture is a light brown colour remove and add vanilla essence (add additional 2 mins if not brown after 5 bursts)
Pour into lightly greased, flat container to set. When slightly cooled, cut into squares.

Another fudge recipe, this one uses condensed milk and white chocolate

I seem to have had some kind of issue with fudge lately. Not really sure what this issue is as it is not my favourite sweet treat, I think I may have been trying to reclaim a childhood flavour. Who knows? Anyway, this recipe came very close to the reclaiming moment and it got better over a couple of days. I think things with white chocolate often do improve in flavour. The white chocolate is not over powering but gives a nice butterscotch flavour. I set the timer for 10 minutes and it set perfectly.

Easy Caramel Fudge

  • 125g butter
    1½ cups Bundaberg rich brown sugar
    2 tablespoons Bundaberg golden syrup
    395g can condensed milk
    180g white cooking chocolate, coarsely chopped
    ½ cup shelled, unsalted pistachio nuts (optional)
Line a 28cm x 18cm x 3cm pan with foil. 
Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling.
Lower heat and cook, stirring for 10 minutes. 
Remove from heat and add chocolate; stir until smooth. 
The fudge will start to set quite quickly, so immediately stir in nuts and pour into prepared pan, then spread evenly with the back of a spoon.

Allow to cool at room temperature for 30 minutes, then refrigerate until firm. Cut into small pieces

Fudge, the crumbly sugar overload kind.

I am sorry the video is no longer available.
I have been searching for a fudge recipe to perfect that is made the old fashioned way. As a kid I remember making it with milk, sugar, butter and vanilla essence. Every recipe I found used tinned milk in various forms, I searched and searched and eventually found this recipe. The video instructions say it takes about 20 minute, the ache in my arm muscles says more like 40-50 minutes. This is one of those kids in bed, nothing to watch on TV so how can I entertain myself? affairs. I have to say, it is worth the effort.
The fudge is sweet, crumbly and lovely. It tastes like the olden days. It isn’t the squashy Russian fudge kind, more like the English granny kind. 
The link to this fudge was from Video jug, I now have the app and have spent a little too much time watching random videos. Click here for the link .
The basic recipe is-

Fudge, the crumbly sugar overload kind.-

  • Servings: enough to go around a group
  • Print

300 ml milk

350 g caster or superfine sugar

100 g unsalted butter

1 tsp vanilla extract

Grease an 18cm square cake tin.

Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

Bring to the boil and boil for 15-20 minutes, stirring all the time.

When the mixture reaches the angel hair stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears

Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

Once set, cut the fudge into small squares and store in a sealed container.

Microwave Fudge

100g butter
1 cup sugar
1/4cup golden syrup
400g (can) condensed milk
1 tsp vanilla

mix all together, (except vanilla) in microwavable bowl.
cook for 10-12 mins, stirring every 2 mins,
Fudge should be ready when bubbled all over surface.
add vanilla and beat for approx 5 mins until loses it gloss.
quickly pour into sprayed dish.
When firm cut into squares 
I made this the other day but my bowl wasn’t big enough- use a big one! Mine did not set properly but was only a few steps away from perfection. I did make mine into blobs and freeze. It has the closest taste to the fudge I remember from childhood.