Recipe/MicrowaveFudge

Really easy and dangerously nice fudge, brought to various social events by Rachael since 1994.

1lb/450g icing sugar
4oz/100g butter, cut into cubes
4oz/100g dark chocolate, broken into squares
3 tbsp milk
Optional: raisins, nuts, etc

Note: For those who require such consideration, non-dairy butter such as Stork (the stuff in blocks, not tubs) and non-dairy milk (soya at least) work just as well. --CH

Mix everything together in a microwaveable bowl, sifting the icing sugar first if you can be bothered. Microwave for about 3 minutes, then stir thoroughly. Pour into something flattish and leave in the fridge for a few hours or overnight, then slice into chunks (marking the cuts when it's not fully set helps). That's it!

: OmNomNomNom --CH

Don't mix the sugar, the chocolate and the butter before heating - just dump the non-sugar ingredients in the centre in a lump. For people who like watching their microwave at work, this is what happens: the butter melts, mixes with the milk and boils happily, creating goo. Do not be worried by this (assuming your bowl is large enough that the goo does not make a bid for freedom) - if you stop it halfway and mix it, like we did the first time, then it will not achieve the right temperature and the ingredients won't combine. After three or so minutes the goo will be as hot as it's going to get without exploding, and it will make fudge when you mix it. Incidentally, this fudge is really nice and I recommend it to anyone who isn't poisoned by sugar. --Requiem