Method.
Prepare a glass / ceramic tray by greasing it well with butter.
- Sift
the icing sugar into the largest pyrex bowl which will fit into your
microwave (a see-through non-glass dish which is microwave-safe might do
– you want to be able to monitor the sugar’s level without taking it
out of the microwave).
- Melt the butter until soft and add it, with the condensed milk, to the icing sugar and mix well.
- Set the microwave to 18 minutes on high heat.
- After
around 4-5 minutes you’ll notice the mixture beginning to boil and rise
– take it out with care and stir it with a wooden spoon.
- Place back in the microwave and continue to take it out and stir when you see it begin to rise.
- Until
around 8-10 minutes remaining you’ll probably need to take it out only
every 2 minutes or so, until 5 maybe every minute and thereafter it
might be as much as every 30 seconds.
- When you get to 5 minutes remaining on the timer add the vanilla flavouring and stir in well.
- When ready, the mixture should be thicker and darker than when it started.
Safety Tips
- I recommend having your oven mitts handy and something to set your spoon on between stirrings.
- Use a wooden spoon – many plastic ones will melt!
- Do not be tempted to lick the spoon after you’ve poured the mix into the bowl – it’ll remain hot for quite some time.
- Cook the mixture in 2 halves if you only have a small microwave, obviously halving the cooking time also
My
microwave is 750 w rating so you may have to adjust the times a little
for a higher powered one and expect the times between stirring to come
more frequently. I thought it was fudge, so I used quite a small tray
(10 1/2
x 7
x 2 inches) and my pieces ended up around
4cm cubed. This is way too much sugar in one bite and it’d be best if
you can find a largeish tray or two medium ones to set the tablet in.
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