Recipe Method

1. Line a medium square baking dish (20cm x 20cm) with baking paper, edges sides hanging over the sides slightly.
2. In an extra-large microwave-safe bowl combine the sugar, condensed milk and butter cubes.
3. Microwave on high for 2 minutes. Carefully remove the bowl and stir using a wooden spoon to mix. *Chef’s Tip: We used a 700W microwave; increase or decrease your time depending on the wattage of your microwave.
4. Microwave for another 12 minutes or until you get a rich caramel colour, stirring every 1-2 minutes. Be sure to keep a close eye on the bowl in the microwave so it doesn’t boil over. *Chef’s Tip: To test the fudge, drop a small ball of the fudge mixture into a bowl of cold water. If it is pliable, sticky and can be moulded in your fingers easily, it has reached ‘soft ball stage’ and is ready.
5. Add the vanilla essence and stir well.
6. Working quickly, pour the fudge mixture into the greased dish and spread out to even out the top.
7. Scatter the Peppermint Crisp chocolate pieces over the fudge, pressing it lightly into the surface.
8. Allow the fudge to set for 3-5 hours, or overnight for best results.
9. Using the edges of the baking paper, remove the fudge from the dish. Slice into uniform cubes.