INGREDIENTS
250g butter OR margarine.
1 packet(500g) icing sugar.
100ml cocoa.
2 eggs.
2 packets(200g each) tennis OR marie biscuits.
METHOD
Line a 20 x 20cm pan or dish with foil.
Grease the foil with butter OR spray with non-stick spray.
Set aside.
In a deep 3,5 litre microwave safe bowl microwave the butter OR margarine uncovered on 100% power for about 1½ minutes, or until melted.
Sift together the icing sugar and cocoa.
Stir into the melted butter.
In a bowl beat the eggs.
Add the eggs to the melted butter mixture.
Microwave uncovered on 100% power for about 2 minutes.
Break up the biscuits.
Mix into the chocolate mixture.
Pour the mixture into the prepared pan or dish.
Allow to cool.
Place in fridge to set.
Cut into 3cm squares before completely set.
Turn the fudge out of the pan or dish.
Remove the foil.
Carefully break the squares apart.
Store in an airtight container in the fridge.
