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Easy fudge

 


Method 1

Ingredients

397g tin condensed milk

450g/1lb light brown soft sugar

120g/4½oz butter, cubed

125ml/4fl oz milk

pinch salt

Method

Line a 20cm/8inch square tin with baking paper. Place a glass of cold water in the freezer (or in the fridge with ice cubes).

Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved.

Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot.

Once the mixture has reduced and darkened, carefully dip a teaspoon into the mixture and drizzle it into your glass of iced water (remove the ice cubes if using.) It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to the glass or your fingers when you press it, continue to boil and test the mixture every 2–3 minutes, or until it passes the test.

Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon.

Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) using a sharp knife.

Recipe tips

It's best to use a non-stick saucepan to make fudge as it is less likely to catch and burn (and much easier to clean!)

This recipe makes soft, melt-in-the-mouth fudge, so if you prefer your fudge on the chewier-side, boil it for 5 minutes longer when your mixture passes the iced water test.

Why not tailor your fudge to the person you are making it for? If they love chocolate, dried fruit or nuts, add these with the salt in step 5.

If you have a sugar thermometer, the temperature of the sugar in step 4 should be between 112–116C.


Method 2

🍫 Easy 3-Ingredient Fudge Recipe

🧾 Ingredients

400 g sweetened condensed milk (1 standard can)

300–350 g chocolate chips or chopped chocolate (semi-sweet or dark)

30 g butter (2 tbsp, optional but adds smoothness)

Optional: 1 tsp vanilla extract, pinch of salt, or chopped nuts/marshmallows for mix-ins.

🥣 Instructions

Line a square pan (about 20×20 cm / 8×8") with baking paper.

In a microwave-safe bowl or saucepan:

Combine chocolate, condensed milk, and butter.

Melt mixture:

Microwave in 30-second bursts, stirring each time until smooth.

OR melt on the stove over low heat, stirring constantly.

Optional: Stir in vanilla, nuts, or other flavourings.

Pour the fudge into the lined pan and smooth the top.

Chill in the fridge for at least 2 hours, or until firm.

Cut into squares and serve. Store in an airtight container in the fridge.

🍬 Variations

Peanut Butter Fudge: Use white chocolate + ½ cup peanut butter.

Cookies & Cream Fudge: Use white chocolate + crushed Oreos.

Mint Fudge: Add peppermint extract and top with crushed mints.

Layered Fudge: Pour two flavors (e.g., dark and white chocolate) in layers.

⚡ Quick Summary

Ingredient Amount

Sweetened condensed milk 400 g (1 can)

Chocolate 300–350 g

Butter 30 g (2 tbsp)

Vanilla/salt (optional) 1 tsp / pinch



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