- 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 Queen 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.
Comments & Reviews
Can I leave the fudge at room temperature?
Jo
You absolutely can!
Eloise
I would love to join
Jan
I will definitely make this fudge does anyone have recipe for apple caramel cake my Great Aunty in-law used to make it she gave my MIL and myself the recipe we both made it and neither of us had any success with it she went to her grave with the recipe
Patricia
I make this all the time u should add a pinch of salt every time using chocolate it makes a world of difference. Also I make rocky road fudge using this as the base add peanuts salted, raisins, and mini marshmallows (since I have the salt from the peanuts i don t need to add any extra). I have also swirled peanut butter and Nutella it the mix. I had no idea that making fudge was so easy and so few ingredients. My mom is visiting us and guess what she wants? FUDGE! Will be making this tomorrow after a trip to the grocery store for sweetened condensed milk. Thanks for sharing your recipe.
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