How to make fudge
- Katy Gilhooly
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Cuts into 30 squares
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 3.8 out of 5.34 ratingsRate
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This indulgent classic fudge recipe is made with rich condensed milk. The perfect year-round treat, it's also great wrapped up as a gift for family and friends
Egg-free
Gluten-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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125g salted butter
plus extra for the tin
-
397g can condensed milk
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460g light muscovado sugar
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150ml whole milk
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2 tsp vanilla bean paste
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Nutrition: Per serving
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kcal138
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fat5g
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saturates3g
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carbs23g
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sugars23g
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fibre0g
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protein1g
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salt0.11g
low
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Method
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step 1
Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
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step 2
Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
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step 3
Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.
Test Kitchen tips for making fudge:
- Watch the thermometer closely as the mixture approaches 115°C. The temperature controls how firmly the fudge sets: too low can leave it soft, while too high can make it hard and brittle.
- Make sure the sugar has dissolved before the mixture boils. Undissolved crystals can encourage larger crystals to form, giving the fudge a grainy texture.
- As you beat, watch for the mixture to become thick and matte, as well as reaching the recipe’s 60°C cue. That change in texture signals the fine crystals that give fudge its smooth, creamy finish.
Katy Gilhooly
Katy Gilhooly is a food writer, recipe developer and editor with extensive experience creating recipes and food content for leading UK publications such as Good Food, olive and The Guardian. She trained at Leiths School of Food and Wine and has worked as a commis chef. See more of Katy's recipes
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A star rating of 3.8 out of 5.34 ratings
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