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
Save to My Good Food
Please sign in or register to save recipes.


  • 300ml whole milk



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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Amy Hawkins's picture
Amy Hawkins
19th Jun, 2020
Great fudge! I’ve experimented with various sugars using this recipe, and found a 50/50 mix of demerara and golden granulated works a treat if you’d like a richer flavour.
6th Apr, 2020
This turns out more like tablet than a fudge.
Ben Latham's picture
Ben Latham
24th Dec, 2019
I've made this recipe twice now, and it's come out delicious each time. It is hot work (and feels like forever) stirring it while it boils down and the temperature goes up, but I think it's worth it.
Kaz Stone's picture
Kaz Stone
11th Dec, 2019
Follwed this to the letter its supposed to make 12 pieces hardly got 6 very small pieces .. not impressed
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.
Ben Latham's picture
Ben Latham
24th Dec, 2019
You do need a bit of space for it to rise a little, but the main thing is patience. The way it works is that while it's on it's boiling away a little of the liquid, eventually when the sugar gets really concentrated the boiling point starts to go up and slowly the temperature starts to rise above 100c. It feels really slow, especially at first, but if you keep a really sharp eye on that probe you'll see that it is creeping up. Every time it boils up that's water escaping as steam, taking you closer to your goal!
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?