Easy microwave Russian Fudge
Russian fudge is one of those school gala staples, but slaving over a hot stove for hours on summer evenings is not my idea of fun. This recipe makes a reliably creamy fudge without the heat of the stove. And in-between stirring you have ample time to bag up what you've already made.
3 cups of sugar
125g of butter cubed
1/2 tin of condensed milk
1/2 cup of milk
1 tablespoon of golden syrup
Pinch of salt
1 tsp of pure vanilla essence
Line a 20cm square tin with baking paper after a quick spray with an oil spray. Place sugar and butter in a very large pyrex bowl and cook on high for 3 minutes, stiring every minute to disolve the sugar. Add all other ingredients except the vanilla. Stir to mix the ingredients then cook for 15 minutes stirring really well every 3 minutes. Make sure that any sugar up the sides is incorporated really well early on. Remove from microwave when starting to change colour and beat until thick - normally around 5 minutes. Tip into tin, and leave for 5 minutes, when just starting to set with a sharp knife mark out the pieces of fudge so easy to cut when set.
Russian Fudge
3 cups of sugar
125g of butter cubed
1/2 tin of condensed milk
1/2 cup of milk
1 tablespoon of golden syrup
Pinch of salt
1 tsp of pure vanilla essence
Line a 20cm square tin with baking paper after a quick spray with an oil spray. Place sugar and butter in a very large pyrex bowl and cook on high for 3 minutes, stiring every minute to disolve the sugar. Add all other ingredients except the vanilla. Stir to mix the ingredients then cook for 15 minutes stirring really well every 3 minutes. Make sure that any sugar up the sides is incorporated really well early on. Remove from microwave when starting to change colour and beat until thick - normally around 5 minutes. Tip into tin, and leave for 5 minutes, when just starting to set with a sharp knife mark out the pieces of fudge so easy to cut when set.
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