'Miracle' Microwave Fudge

Video HERE

I think I have mentioned before that I have a really bad history with hot sugar recipes. Many, many batches of fudge, caramel and toffee have failed under my care - despite following recipes to the letter. However, In recent months I have come across a microwavable fudge recipe - that you can adapt to your taste/texture preference - that NEVER fails!

Ingredients: (for 36-ish pieces)
140g Butter, cubed
400g Caster Sugar
390ml Condensed Milk
Pinch of salt (or use salted butter)
1tsp Vanilla*

*Flavour options are entirely up to you. I like rum + raisin, simply heat 2-3 tbsp raisins in 2-3tbsp dark rum then set aside to soak (this can be overnight if you like)

Method - For an 800 Watt Microwave*

1. Put the butter, sugar, milk and salt into the LARGEST GLASS BOWL that will fit in your microwave.
2. Heat on HIGH for 2 minutes at a time, stirring in between until the butter is melted.**
3. Continue to heat on HIGH in 2 minute intervals. CAREFULLY remove from the machine and stir to combine, THEN check the temperature.
4. DO  NOT WALK AWAY! This has a tendency to bubble over so be ready to stop the machine and let things settle back down before continuing.
5. Once the mixture reaches 115C CAREFULLY whisk in the flavouring - it will spit.
6. Heat once more for 2 minutes on HIGH. Stir, then leave to stand for 5 minutes.
7. Beat with a wooden spoon (or a beater attachment) until slightly cooled, lighter in colour and no longer shiny.
8. Tip into a lined and greased 8" square pan and tap to level (or press into the corners with a spatula) Leave to set.
9. After about an hour you can lift the fudge from the tin and cut into squares.

*You will need to adapt cooking times according to your machine. I have a 700 Watt so I start with 3 minute blasts, then drop to 2 minutes when things start to get bubbly.
**I always scrape off my spatula in the same place to reduce the amount of sticky mess later.

Variations of Texture.

1. The method above will give you a creamy traditional fudge.
2. To make a crystalline, crisp 'Tablet' style fudge don't beat the fudge, just tip directly into the pan and leave to cool.
3. For a soft, paste-like fudge don't re-nuke after adding the flavouring, but beat for 5 minutes. This will need longer to cool before cutting - once it reaches room temp chill in the freezer for 20 minutes to firm it up for cutting. Store separated by greaseproof paper in the fridge or you'll end up with a big fudgy mass. This is ideal for a cake filling, just nuke gently to help it spread without dragging crumbs.