Sep
23

Basic Fudge Recipe

by admin , in: Fudge Recipes

This is a simple fudge recipe using condensed milk, a can of Carnation condensed milk is 397g, but other brands can vary.

  • 350-400g Canned Condensed Milk
  • 150ml (5fl oz) milk
  • 450g (1lb) demerara sugar
  • 115g (4oz) butter

1. Grease and line an 18cm square baking tin.

2. Place all the ingredients in a large, heavy based, saucepan and using a low heat stir until the sugar has completely disolved. It is very important to make sure all the sugar has disolved

3. Once all the sugar is disolved bring to the boil, stirring continuously. Allow to simmer for 10-15 mins (keep stirring). The fudge mixture is ready when it reaches the soft ball stage.

4. Take off the heat and beat the mixture until it thickens (it will have a grainy consistency). Pour mixture into your greased tin and allow to cool.

5. When cool, cut into pieces and serve.

You can leave a commentor a trackback .


16 Comments for “Basic Fudge Recipe”

  1. Matt Fitzgerald says:
    27 November 2008 , 1:05 pm

    My effort at this reciepe tasted nice but consistency was more like toffee.

    I used a thermomether with softball on it but was chewy like fudge and did not have that grainy texture of fudge.

    Would be great to have some common problems, tips, and resoloutins. I assume if it has reached smooth toffee cosistency I have either over heated and over stirred?

  2. admin says:
    27 November 2008 , 2:58 pm

    The problems I have come across when cooking sweets is even after taking off the heat the pan itself retains a lot of heat and continues cooking the mixture, especially the case with bonfire toffee (which burns very quickly once the hard crack stage is reached).

    Making sure you beat the mixture enough when you take it off the heat can make a difference to the consistency. If you haven’t beaten it enough and it hasn’t start to thicken when you pour it into the tin, you can sometimes get a fudge which is grainy on the top and chewy underneath.

    I will post an alternative recipes shortly which might give some better results, thanks for reading and I will look into the tips and resolutions section.

  3. Catie says:
    17 January 2009 , 3:47 pm

    You can get round this by sitting the pan in cold water when you’ve taken it off the heat. It cools down quicker that way so it won’t over-cook!

  4. keiron ash says:
    3 March 2009 , 9:50 pm

    There is an easy solution for the toffee like consistency, you should use an electric beater to beat the mix until its not shiny, this breaks it down making the grainy texture as it chills

  5. Lynda says:
    5 April 2009 , 8:52 am

    I stand the pan in the sink with a little cold water in it once it reached the soft ball stage - this takes the heat out of the pan and stops the fudge from cooking further. That way you preserve the lovely cumbly sugary texture.

  6. Delilah Phalange says:
    5 April 2009 , 9:28 pm

    We were unsure about the grainy-ness. We were perhaps too high above sea level. Final outcome: a taste explosion! My gratitudes to the recipe maker.

  7. anthea says:
    10 June 2009 , 9:05 pm

    How long will this fudge keep?

  8. christine tuddenham says:
    26 September 2009 , 2:12 pm

    I aim to make chewy thick fudge but the recipe i have tried is light and crumbly. What should I do? I made it with double cream, whole milk, vanilla essence and butter.

  9. Bea Daves says:
    12 November 2009 , 10:35 am

    Me and my husband, Laurence, made these for my sons birthday. They were really quite amazing! Well, all i can say is yum yum pigs bum

  10. Joe says:
    28 November 2009 , 3:28 pm

    It tuned out ok but dident get the grainie efecct. it also took a long time to cool and to the fudge cconsistentsyie. any tips on how to get it more chewie?

  11. Lucy says:
    4 December 2009 , 11:51 am

    Glorious! Last time I made this recipe I spent ages beating in, but had to take a phone call, so left it on the balcony overlooking the Alps for a few minutes; came back and grainy it was!

    This time I just left it on the balcony (it’s snowing!), and went back out for it five minutes later and it’s grainy (nealy solid actually, but a bit of beating and pushing about and it’s solid and crumbly on the baking sheet.

    Definitely my favourite fudge recipe.

  12. Melanie Roberts says:
    18 December 2009 , 9:53 am

    My consistancy was the opposite. It was too runny to cut. Can I remelt it and try again?

  13. admin says:
    18 December 2009 , 2:23 pm

    @Melaine Roberts. I have had this problem before. It probably didn’t get hot enough. You should be okay remelting and trying again, this has worked for me before.

  14. Simon says:
    19 December 2009 , 3:37 pm

    I’VE FOUND IT!!! This is the recipe my mum taught me many years ago. Now I can induldge myself once more. Yum yum - stay away kids it’s all mine!

  15. Ari says:
    19 December 2009 , 8:21 pm

    We did this in a slightly ‘Gung Ho” fashion. We burned the mixture broke our thermometer and ruined our pan. We also ended up with PERFECT fudge. It looked great, tasted great, and even had a great consistency. I think fudge making may be a little hit and miss. thanks for the great recipe though.

  16. Hannah says:
    24 December 2009 , 6:56 am

    I also had a problem with it being runny so i put it back in the pan on a higher temp making sure I was stirring constantly and it came out perfect…mmm homemade fudge as a great xmas gift. Thanks :-)

Comment this post