DessertsSuper Easy Microwave Fudge

Super Easy Microwave Fudge

See how easy it is to make this super easy microwave fudge. Fudge comes in various flavors, sweetness levels, forms, shapes, and even textures. A lot of people assume that fudge originated from one batch of toffee gone wrong during the 19th century in a USA college. Well, it could actually be true for fudges of whipping cream style in the country that many people love.

Super Easy Microwave Fudge

According to The Ochil Fudge Pantry, one more theory is that the fudge, specifically the more traditional British fudge that uses butter as its base has been developed from sweets like Lancashire Crumble and Scottish Table that were produced in regions as early as the start of the 18th century since both have the some types of ingredients.

Fudge comes in tons of different variations and a quick search for a good fudge recipe will surely give you hundreds or even thousands of numerous recipes. It is also fair to claim that it is almost a kind of candy or sweet instead of one specific thing. The main trick when it comes to fudge is finding the suitable kind of fudge you will love. What is good fudge, then? It works almost similar to wine. Good fudge is one with a taste you like. Being pretentious is the one thing that fudge shouldn’t be or isn’t.

Sugar is the primary ingredient in fudge. Sugar is often combined with some sort of dairy products that could take the form of condensed milk, heavy cream, clotted cream, evaporated cream, butter, or whipping cream.

There are also instances when fudge is the combination of one or several of the said dairy bases.
Better Hens and Gardens shares the world’s easiest microwave fudge using cow or goat milk that you can try for yourself to enjoy this sweet treat.

Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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