The humble chocolate freckle is a true Aussie icon and tastes even better in fudge form! Whip this one-bowl-wonder up in the microwave, then double up on the crunchy sprinkles for an easy nostalgic treat.

Prep:
5 min
Cook:
8 min + chilling
Serves:
36

Ingredients

  1. 395g can sweetened condensed milk
  2. 1 cup (220g) caster sugar
  3. 125g butter
  4. 2 tbsp (40ml/60g) Queen Glucose Syrup
  5. 2 tsp Queen Organic Vanilla Bean Paste
  6. 200g milk chocolate melts
  7. 65g Queen Hundreds & Thousands

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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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