Making fudge takes me way back to my teenaged years – it is a while ago so the memories are a bit fuzzy around the edges but I do remember turning out perfect Russian fudge and that I’d like to track down that recipe one day. I prefer the texture of well made fudge cooked on the stove-top, but microwave fudge is so easy to make that it often is my go-to method. I don’t need to watch it like a hawk, and I can get on with multi-tasking without worrying about burning a pot load of the sugary stuff. This microwave fudge is quite soft (it cuts well and firms up in the fridge) but it doesn’t have the almost-chalky texture of traditionally made fudge.
The golden apple chunks can be sprinkled on top or stirred through after the fudge is cooked. Or add them part way through the cooking time – this will lengthen the cooking time a bit but the apple chunks soften and become like fruit jubes.
The apple syrup adds a fruity flavour to the fudge which isn’t immediately apparent as apple – however once the apple chunks are added, the flavour is of caramel and apples. Kind of like soft toffee apples. The apple fudge is a hit with my family, I have made several other variations – date molasses & dark chocolate and peanut butter & dark chocolate but the apple fudge is the favourite. in the last two weeks I have turned out three batches of apple fudge – I had to check that the recipe really did work and I have limited the fudge-eaters to one piece per day in kindness to their teeth and heart health.
250g / 1 cup white sugar
80g / ¼ cup sweet apple syrup
400g sweetened condensed milk
1 t vanilla extract
70g / ½ cup chopped golden apple chunks
Place everything apart from extract and dried apple in a glass or ceramic bowl.
Microwave for 7-9 minutes on HIGH (100%), stirring every 2 minutes, until the mixture is bubbling all over. Use a candy thermometer to test when the mixture is at soft ball stage (115°C / 240°F) or drop a pea sized drop of fudge into a cup of cold water. If the fudge rolls into a soft squishy ball it is ready. My 800W microwave is nearly an antique (about 15 years old) and it takes the full 9 minutes to cook the fudge but I always check it at the 7 minute mark to be sure it doesn’t over-cook.
Add vanilla extract then beat for 5 minutes or until the mixture looses its gloss and thickens. Stir in the apple chunks now, or turn into a buttered square baking pan (about 20 x 20cm) and sprinkle the chopped apple chunks evenly over the surface.
As the fudge cools, it will firm up. Turn the pan over and tap sharply on the base. The fudge should just drop out onto the bench. If it doesn’t want to come free, run a knife around the perimeter between the pan and the fudge. Turn the pan over and tap sharply once again and now the fudge should drop out. Cut into small squares – about 1cm square. Store in a single layer in an air tight container in the fridge and try to only eat one piece a day.
Date Molasses & Dark Chocolate Fudge:
- substitute date molasses for apple syrup
- use raw sugar instead of white sugar
- omit the golden apple chunks
- add 85g / 1/2 cup dark chocolate drops
Peanut Butter & Dark Chocolate Fudge:
- use crunchy peanut butter in place of the butter
- use golden syrup instead of apple syrup
- use brown sugar in place of white sugar
- omit the golden apple chunks
- add 85g / 1/2 cup dark chocolate drops (stir these through the hot cooked fudge before turning into the buttered baking pan so the chocolate melts).