This recipe for microwave fudge has a crumbly texture (like butter tablet), rather than a chewy one, and is much quicker and easier to make than traditional fudge.
100g (4oz) milk or plain chocolate, broken into pieces
100g (4oz) butter, melted (not low fat spread)
450g (1lb) icing sugar
45ml (3tbsp) milk
a few drops of vanilla or other flavouring essence (optional)
Place the chocolate into a glass heatproof bowl and heat on medium for 2-3 minutes. Stop the cooking time and stir every 30 seconds or so, until just melted.
Add the butter, icing sugar, essence and milk, mix well.
Heat on high for 3-4 minutes, take out of the microwave and beat well every minute.
The mixture and bowl will be very hot, so take care.
When the mixture starts to set around the edges of the bowl and becomes thicker, it's ready to pour into a greased, 20cm x 15cm (8" x 6") dish.
Allow to set for a few minutes before marking into squares using a knife, and leave to cool before removing from the tin.
Place in paper sweet cakes and keep in an airtight container for upto a week.
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