Fudge Recipe

Fudge Recipe

This recipe makes slightly chewy fudge. If you prefer yours more crumbly, cook the sugars, butter and condensed milk for slightly longer, but don’t burn it!

• Dissolve 250g light muscovado sugar and 250g granulated sugar in 150ml of water in a deep saucepan on a low heat (no need to stir).

• When the sugar mixture has fully dissolved, add 25g butter and 100ml condensed milk.

• Boil and stir until a small spoonful of the mixture can be dropped into a mug of cold water and form a small soft ball that is beginning to solidify.

• Remove from the heat and add a dessertspoon of vanilla extract or essence and stir vigorously with a wooden spoon.


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• Beat this mixture for about 10 minutes until the fudge is cooled. This helps avoid it going lumpy.

• Pour the cooled fudge mixture into a lightly greased baking tin (about 10cm x 20cm and 4cm deep).

• Once the mixture has begun to harden gentle score the fudge with a sharp knife, marking out bite-sized pieces.

• Leave to cool completely, then break into pieces and store in an airtight container.

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You probably want quite a bit less Vanilla extract, since it's stronger than essence - then again, it sort of depends how flavourfull you like your fudge...

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