Fudge placed in gift boxes

Prep: 5 mins Cook: 45 mins plus cooling

More effort

Makes up to 15 pieces

Make this fudge as a present for family and friends. You'll need a sugar thermometer but it's well worth it – this is a recipe you'll use again and again

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per piece (15)

  • kcal156
  • fat6g
  • saturates4g
  • carbs24g
  • sugars24g
  • fibre0g
  • protein1g
  • salt0.03g
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  • 300ml whole milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 350g caster sugar
  • 100g unsalted butter
  • 1 tsp vanilla extract


  1. Line an 18cm square tin with greaseproof paper.

  2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter has melted.

  3. Bring to the boil for 15-20 minutes, stirring all the time. When the mixture rises dramatically take it off the heat, stirring all the time until the mixture goes back down.

  4. When the mixture reaches the soft-ball stage (115°C on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

  5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Pour the mixture immediately into the tin and leave to set at room temperature.

  6. Once set, cut the fudge into small pieces and store in a sealed container.

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Comments, questions and tips

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Cassie Wigoder
19th Apr, 2019
I think I did something wrong with this- every time the temperature would go close to 100°C the milk would boil over and I would have to turn it off so it could never go over 100 and it stayed a pale yellow colour. I tried it again with cream and double the sugar in a much bigger pan and it worked beautifully. I’m not sure whether it was to do with the pan or the cream or the sugar maybe if I had it in a bigger pan before I could have let it boil.
Clare Lawry's picture
Clare Lawry
27th Dec, 2018
Really like this recipe. Recommend you use a rubber spatula to scrape the bottom every now and then, and increasingly towards the finish point because it catches easily. Didn’t see the dulling when I was beating the fudge but once it thickened up I poured it and it worked out well. I made some with mincemeat added at the vanilla stage, and I did some salted caramel one too.
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