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

  1. Combine margarine, condensed milk and sugar in a large, deep, heat-resistant container.
  2. Microwave on HIGH for 2 ½ minutes or until margarine is melted. Stir well to combine all the melted ingredients.
  3. Microwave for 10 minutes on HIGH, stirring regularly.
  4. When mixture is a light caramel colour, add vanilla essence.
  5. Pour into lightly greased, flat container to set. When slightly cooled, cut into squares.

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