- Prep:
- 5 min
- Cook:
- 8 min + chilling
- Serves:
- 36
Ingredients
- 395g can sweetened condensed milk
- 1 cup (220g) caster sugar
- 125g butter
- 2 tbsp (40ml/60g) Queen Glucose Syrup
- 2 tsp Queen Organic Vanilla Bean Paste
- 200g milk chocolate melts
- 65g Dr. Oetker Hundreds & Thousands
Method
-
Step 1
Grease and line the base of a 20cm x 20cm square cake tin or a 26cm x 16cm slice tin with baking paper or foil sprayed with non-stick spray.
-
Step 2
Place condensed milk, sugar, butter and Glucose Syrup in a large (3L) microwave-safe glass bowl and microwave for 8 minutes, stopping to stir every 2 minutes. Keep a close eye on the microwave as the mixture may bubble over.
-
Step 3
Add Vanilla Bean Paste and chocolate and stir until mixture is smooth and glossy. Working quickly, pour into tin and smooth out over base. Sprinkle over Hundreds & Thousands and lightly press down into fudge with a piece of baking paper.
-
Step 4
Allow to cool completely before refrigerating for 2 hours. Slice into pieces with a hot knife to serve.
Recipe Notes:
- We used a 1100 watt microwave at full power. For a lower or higher wattage microwave, additional or less time may be needed to set correctly.
- Stored in an airtight container, fudge will keep for up to two weeks in the fridge and up to 3 months in the freezer.
- Melts produce the best result in this recipe as chocolate in bar form may seize due to the high heat.
- A large 3L is required for microwave fudge as mixture increases in size as it bubbles – any smaller and the mixture may bubble over the sides of your bowl.
- Please use oven mitts or a tea towel when handling the glass bowl straight from the microwave as it will be very hot.
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