Microwave Fudge

1 can (10 oz./285 g) sweetened condensed milk
½ cup/125 mL butter or margarine
2 cups/500 mL sugar
1 tsp/15 mL Watkins Vanilla
½ tsp/12.5 mL Watkins Extract of choice (Danish Pastry, Caramel, Butter Nut, Vanilla Nut, Peanut Butter, etc.)


Put condensed milk, butter and sugar in a 3 - 4 quart/3 - 4 liter microwaveable glass bowl. Cook on high for 5 minutes. The butter will melt and the whole mixture will start to bubble. Remove from the microwave and mix well.
Return to microwave and cook on HIGH for 3 more minutes. Remove and mix again. It is still very bubbly and very hot.
Return to the microwave for 2 - 4 more minutes on HIGH, checking the fudge every 30 seconds. As soon as it turns golden brown, it is finished. Remove it and add vanilla and other extracts, mixing well.
Pour fudge immediately into a well-greased or sprayed square 9-inch/23-cm pan. For easier removal, it is a good idea to line the pan with foil and spray or grease the foil before adding the fudge. Allow to cool and cut or break into pieces.
Tip: When almost cool, score fudge with a knife, making 36 pieces. When completely cool, turn out of the pan and break apart along scored lines.

Variation-Chocolate Fudge: Add 1/4 cup Watkins Baking Cocoa to sugar in step 1. For step 3, remove fudge from microwave after 2 minutes. Add 1/2 tsp Watkins Chocolate Extract in step 3. Caution: Chocolate fudge bubbles higher.