Coat an 8-inch (20-cm) baking pan with a layer of butter, oil, or cooking spray. This will prevent the fudge from sticking to the pan, and make it easier to remove once the fudge has set.Alternatively, you can also line the dish with parchment paper instead.;
, Combine the three ingredients in a large microwave-safe bowl. Add a pinch of salt. Transfer the mixture to the microwave and heat it on high for 10 minutes. Stop the microwave every two minutes to stir the mixture.Watch the mixture as it cooks, as the fudge may bubble over the sides of the bowl. Stop the microwave and stir the mixture if this happens.
Traditional fudge made in the microwave takes longer to cook than other types of fudge, because the sugar must get hot enough to start caramelizing.
 Remove the bowl from the microwave and add the vanilla. You can use either vanilla bean paste or vanilla extract. Whisk all the ingredients together vigorously until the fudge is creamy and smooth. Return the bowl to the microwave and cook for another two minutes.When the fudge is ready, it will be thick and the color of caramel.
 Stir the fudge one last time and transfer it to the greased baking pan. Use a rubber spatula to scrape the sides and get all the fudge from the bowl. Use the spatula to spread the fudge evenly around the bowl., Set the fudge aside and let it cool and set for at least an hour. This will give the ingredients time to cool and firm up. Don’t chill the fudge in the refrigerator to set, as this can cause the sugar to crystallize., After an hour, cut the fudge into 1- to 2-inch (2.5- to 5-cm) squares and serve. Transfer any leftover squares to an airtight container. Store at room temperature for up to three weeks.
Grease a baking pan.
Heat the sugar, milk, and butter.
Add the vanilla.
Pour the fudge.
Let the fudge set before serving.
Cut and serve the fudge.
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