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Member recipe

butter fudge

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(5 ratings)

Member recipe by


Serves 1 - 1 Batch

this is a fudge but a melt in the mouth childhood favourite of mine that my mum used to make

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  • Crumbly Fudge Recipe Ingredients
  • 1 can condensed milk (392g)
  • 500g Sugar
  • 120ml water
  • 4tbsp butter
  • 2tsp Vanilla essence


    1. Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
    2. Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
    3. Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool. for at least 6 hours.
    4. Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.

Comments, questions and tips

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7th Feb, 2016
The recipe is wonderful! I've personally found the butter flavor to be not as distinct as I hoped for, so I doubled the amount of butter. The texture stays the same, though and the caramel and vanilla-like flavors are also amazing. Thank you for sharing your recipe, I enjoy this fudge way more than any kind of factory-made plastic blocks ever will.
4th Feb, 2015
Lovely fudge in itself but not as buttery as I was hoping for and a tad too crumbly BUT it is a yummy. I also think that I perhaps would use my vanilla bean paste rather than extract as it's slightly too strong (for me. Did take about 28 minutes and definitely need a deep pan!
10th Aug, 2014
I love this recipe, the fudge comes out so crumbly and sweet, it really does melt in your mouth. Brilliant, thanks for sharing. X
27th May, 2014
Well ive just tried this and only did it for 15mins instead of 30 and im pretty sure its turned to a hard toffee :/ ill let you know in 6 hours if it definately it or not I just really hope it hasnt ruined my pan ive had to put it in soak........
21st Aug, 2016
Hi. My son and I tried this recipe today. It's tastes delicious but after 2hours cooling on the side and then 4 hours in the fridge it's still so soft. I poured it onto a baking tray with greaseproof paper but as I say it's still so soft we can't get the paper off. Any hints or tips for us please?
30th Jun, 2015
The first three times I made butter fudge using this recipe was amazing I fell in love with it!! But now every single time I try it turns to toffee no matter what I do! How do I stop this from happening?
29th Jul, 2015
I just made this fudge but added a dash of lemon juice instead of vanilla and it was delicious. They are a great little treat and I will definitely make these again!