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April A to Z gluten free vegetarian treats: V is for vanilla fudge

I have only made fudge once before and it was ok, not fab: just ok. I wanted a simple recipe that didn’t involve sugar thermometers or too much washing up.

This recipe uses the microwave! At 8 minutes the mixture was still very pale and I was a bit worried but at 10 minutes once I had stirred away all the bubbles it was a beautiful fudge colour!
125g butter, melted
350g caster sugar
1 tin condensed milk (397g)
1 teaspoon vanilla extract
Combine butter, caster sugar and vanilla extract in a microwave safe bowl.

Add condensed milk ā€“ do not stir.
Microwave on high for about 10 minutes (stop every minute to stir ā€“ so 10 times in total) or until golden brown. Keep watch in case it boils over (open the door and it will deflate again) and be careful: it will be HOT!!!

Allow to cool slightly and beat with a wooden spoon until the fudge starts to set.

Pour into a tin lined with baking paper and allow to set before cutting into squares.

Mine was a bit gooey and didn’t come off the paper very well but then I put it in the fridge and it was easy to cut up and came off the paper with no problems. It tasted amazing!


  1. Sarah Howe

    This is so simple yet looks so tasty! I think even I could manage it šŸ™‚ thanks for sharing with #bloggersbest

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