My husband’s family loves fudge (who doesn’t), so I always try to whip up a batch when we’re going to see them. Making fudge always makes me think of my high school Home Ec classes, when our nasal-voiced teacher drilled into us the requirements for perfect fudge:
– It should be made in the traditional method on the stove (life is too short, and the microwave stuff tastes the same to me)
– The top must be smooth and shiny
– When cut, the sides must not crumble.
Needless to say, according to these criteria I have never made perfect fudge, but I have made some stuff that tastes pretty good. Here’s a pic of the batch that I made the other day (you see, it’s crumbly), followed by the recipe from Just Easy Recipes.
1 can full cream condensed milk
100 g margarine
500 ml castor sugar
5 ml vanilla essence
- Combine margarine, condensed milk and sugar in a large, deep, heat-resistant container.
- Microwave on HIGH for 2 ½ minutes or until margarine is melted. Stir well to combine all the melted ingredients.
- Microwave for 10 minutes on HIGH, stirring regularly.
- When mixture is a light caramel colour, add vanilla essence.
- Pour into lightly greased, flat container to set. When slightly cooled, cut into squares.