Apricot almond fudge

Place the butter, sugar and condensed milk in a large heatproof microwave bowl and cover loosely. Microwave on 100% power for 4 minutes, stirring well every minute. Alternatively boil for 2 minutes, stirring frequently to prevent catching.

Remove from the microwave and mix in all other ingredients. Press the mixture into a sponge roll tin and chill for about 20 minutes before icing.

To ice combine 50g soft butter and 300g icing sugar with enough water to make a spreadable icing. Mix in 1 teaspoon of vanilla and a dash of almond essence. Spread over the slice and dot with sliced toasted almonds. Chill until icing has set then cut into bite sized squares.

Comments: Microwave recipe.
Source: Notebook