Just like my brownie-baking saga, my history with microwave fudge is not one to boast about. But because I’ve come to treat my baking fails as humorous cooking lessons rather than embarrassing let-downs, I’m going to tell you about it anyway.
The first time I ever tried making the sweet confection, the end result was a peanut-butter-like goop that tasted more of toffee than anything else. It was pretty damn tasty, but it wasn’t fudge. The next time I tried my hand at fudge-making, I ended up with a soft caramel bar that drooped when you picked it up and melted if left out of the fridge for more than five minutes. Tasty, but still not fudge. Determined not to be outwitted by a candy, I researched where I was going wrong (not cooking the fudge for long enough, FYI), reworked the recipe, and threw myself into the task once again. Third time’s a charm, ey?
Finally, I succeeded! As it turns out, I’m a total knob and microwave fudge is one of the simplest sweet treats to make. Mix all of the ingredients together, stick it in the microwave for 20 minutes, then let it set. How I messed it up, not once but twice, is proof that I’m probably too impatient to be allowed in the kitchen.
Soft, silky and smooth, this microwave condensed milk fudge is everything you could want from a fudge. Its rich in texture and flavour, with cinnamon and caramel undertones. Best of all, it melts in your mouth with every bite. It’s so easy to make, but be sure to whip it up in advance as the fudge is best left in the fridge overnight.
Microwave Condensed Milk Fudge
- ½ cup melted butter
- 2 cups caster sugar
- 2 tsp caramel essence
- 1½ tsp ground cinnamon
- 1 tin condensed milk
Prepare a 20cm baking tin by lining with wax paper and spraying with non-stick spray
In a large microwave-safe bowl, add melted butter and sugar. Stir until the mixture starts to come together. Add caramel essence and cinnamon, and stir well
Pour in condensed milk and pop the bowl in the microwave without stirring. Set the temperature to high and heat in the microwave for 10 minutes, removing at one minutes intervals to stir
Let the mixture rest for 5 minutes, then repeat for another 10 minutes
Allow to cool for 5-10 minutes. Beat the mixture well before pouring into the prepared baking tray. Let it rest in the fridge for at least 8 hours (or even better, overnight) before cutting into slices
- Towards the end of the 10 minutes, you might find that the fudge is too hot and starts bubbling quicker. When you see this happening, simply remove the bowl before the mixture bubbles over and continue as normal
Recipe inspired by The Kate Tin