- Ana Lydiate
Line a small brownie tray with baking paper and set aside.
Put all the ingredients, except for the vanilla and chocolate, in a large microwave-safe glass bowl — no mixing required.
Heating in small increments to avoid the mixture boiling over, heat for 15 minutes in total: 5 blasts of 2–3 minutes each in the microwave, beating well with an electric mixer between blasts. Keep a close eye on the bowl in the microwave to ensure that it is not boiling over. The bowl will get very hot, so be careful when handling it. Depending on the strength of your microwave, you may have to heat for shorter intervals. The fudge will be thick and look slightly grainy when it is ready.
After heating the fudge for the last time, add the vanilla essence and the broken-up chocolate to the fudge. If you begin to beat the mixture and it is already starting to set, stop beating it and quickly pour it into the slice tin. Otherwise, beat the mixture for about the same amount of time you have previously beaten it between microwave blasts, then pour and scrape the fudge into the slice tin. A spatula comes in handy for this, but make sure to use one that can withstand high temperatures. You will also probably want to use oven mitts and wear an apron to protect your clothes. Place a pot-holder or chopping board underneath your slice tin full of hot fudge, and put in the fridge to set.