I was once again procrastinating the other day and thought I’d try my hand at making some traditional fudge.  It turned out pretty well, and has a delicious caramelly flavour and crumbly texture, so here is the recipe. (This is very sugar loaded so it is a once-in-a-while treat!)


  • Servings: approx 36 pieces
  • Difficulty: difficult
  • Print


  • 375g tin condensed milk
  • 100g unsalted butter
  • 450g caster or muscovado sugar (I used light muscovado)


  1. Place all ingredients into a medium sized saucepan. Stir and bring to the boil. Boil for about 10 mins stirring all the time until it reaches a soft ball stage (either test by putting a small amount into a bowl of cold water, where it should be firm but malleable or use a sugar thermometer and heat to 112°C).
  2. In the mean time, line a 20cm square cake pan with baking paper and set aside.
  3. When the mixture is ready, remove from heat and sit the bottom of the pan in a bowl of cold water that comes 2-3cm up the outside,. Stir it until the fudge cools down a bit (it will go from a smooth mixture to a thick and grainy consistency.)
  4. Place mixture in the tin and press flat with the back of a spatula, or with damp hands.  Leave to cool down and when it is still slightly warm, cut into squares.


(You could make variations such as chocolate – add about 80g chopped dark chocolate to the mixture, or vanilla – add 2 tsps vanilla extract)




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