This has got to be my favorite childhood dessert. It’s also a current favorite in our house, although I try to limit how often I make it. I once calculate the calories and don’t think I made it for a good 6 months. Now I just try to work out more when we have this in the house…
Microwave Fudge (translated and adapted from Huisgenoot Top 500 Wenresepte)
- 500g powdered sugar
- 1 can condensed milk (not the fat free kind)
- 1 stick of unsalted butter
- 10ml vanilla
- Dump the first 3 ingredients into a very large microwave safe bowl in the order listed here. I use the 4 quart Pyrex round bowl. If your sugar is lumpy you should probably sift it, or make peace with the fact that occasionally you’ll get a lump of sugar in a bite…. As you can see by the white lumps in the picture above, I go with approach #2.
- Don’t do anything else. No seriously, don’t stir it!
- Microwave for 2 minutes.
- Now stir well.
- Here comes the tricky part. The recipe says to microwave for 10-12 minutes, BUT (and this is a big one) they used a 600W microwave oven. So figure out what your microwave’s wattage is – it usually says on a sticker inside the door frame – and do some maths. We have a 1000W microwave, so I have to use 60% power.
- So microwave your mix for 10-12 minutes at whatever power you calculated above.
- Stir every 2 minutes. Resist the urge to lick the spoon.
- Oh and watch the bowl like a hawk. Remember how you were told to not stand in front of the microwave? This is the one exception. Stand right there. Watch it. (Worry about what would happen if the microwave explodes.) Your mixture will try to boil over the minute you walk away. So Don’t Do It!
- Add the vanilla around the 8 minute mark. Stir in. Keep microwaving.
- You’re looking for the mixture to start caramelizing. If at 10 minutes it doesn’t resemble a sticky runny toffee consistency, let it go for the extra 2 minutes.
- Pour into a pie plate that’s been sprayed with some olive oil spray.
- Put it in the fridge & cut into squares after about an hour.
- It’s usually set and ready to eat after about 8 hours, but may take up to 24.
The awesome part about this recipe? Even when you screw it up, it still tastes amazing. And by amazing, I mean you’ll be so sweet after eating a few of these squares that you’ll need to down a gallon of water. Hmmm, good times. What did you expect when I said to mix condensed milk with butter and sugar?
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