Makes: about 36 squares Preparation time: 12 minutes Cooking time: 12 minutes
- 30 ml (2 T) butter, melted
- 500 g (750 ml) icing sugar
- 1 can (385 g) condensed milk
- 125 ml (½ c) butter
- 100 ml hazelnuts, chopped
- 5 ml (1 t) vanilla essence
Grease a 20 cm square cake tin with a little of the melted butter, line it with baking paper and grease the paper with the remaining butter.
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1 Sift the icing sugar into a big glass mixing bowl or microwave-proof dish and mix with the condensed milk and butter.
2 Microwave the mixture on 100 percent power for 2 minutes then whisk well.
3 Microwave for another 10 minutes, stirring well after 5 minutes. Add the nuts and vanilla essence and beat the mixture with a wooden spoon until it thickens slightly.
4 Pour the mixture into the prepared tin and spread evenly with a spoon. Cut the fudge into squares before it sets and leave to harden. Remove from the tin with a spatula.
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TIP Separate fudge squares with wax paper in an airtight container and store in the fridge. It can also be stored in the freezer for up to three months.
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