Classic Fudge Recipe

Introduction

Classic fudge is a rich, creamy treat that’s perfect for satisfying your sweet tooth. Made with simple ingredients, this homemade fudge delivers a smooth texture and deep caramel flavor that’s hard to resist.

Ingredients

• 125g salted butter, plus extra for the tin
• 397g can condensed milk
• 460g light muscovado sugar
• 150ml whole milk
• 2 tsp vanilla bean paste

Instructions

1. Step 1: Butter and line a 20cm square cake tin with baking parchment.
2. Step 2: Put the butter, condensed milk, sugar and milk in a large saucepan over low heat. Stir continuously until the sugar dissolves.
3. Step 3: Increase the heat and bring the mixture to a boil. Let it bubble for 10 minutes, stirring all the time, until it reaches 115°C on a sugar or probe thermometer.
4. Step 4: Remove the pan from the heat and leave to cool to 110°C. Add the vanilla bean paste.
5. Step 5: Beat the mixture in a stand mixer or with an electric hand whisk until it cools to 60°C. This helps break up any large sugar crystals, resulting in a thick, matte fudge.
6. Step 6: Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave it to set before cutting into squares.

Tips & Variations

• Use a sugar thermometer to ensure you reach the correct temperature for perfect consistency.
• Swap vanilla bean paste for a teaspoon of vanilla extract if unavailable.
• Add chopped nuts or dried fruit for extra texture and flavor.

Storage

Store the fudge in an airtight container at room temperature for up to three weeks. Keep it away from direct sunlight and heat. When ready to enjoy, simply cut into squares and serve. No reheating is needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to balance the sweetness and enhance the flavor.

What if I don’t have a sugar thermometer?

You can test the fudge by dropping a small spoonful into cold water—if it forms a firm but pliable ball, it’s ready. However, a thermometer ensures the best results.

Classic Fudge Recipe

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★★★★★

4.7 from 126 reviews

This classic fudge recipe delivers a rich, creamy, and irresistibly sweet treat that’s perfect for satisfying your sweet tooth. Made with salted butter, condensed milk, and muscovado sugar, this fudge balances deep caramel flavors with a smooth, melt-in-your-mouth texture. Ideal for gifting or enjoying as a homemade snack, this fudge sets beautifully and can be stored for weeks.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 20 pieces 1x
• Category: Dessert, Sweet
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Fudge Ingredients

• 125g salted butter, plus extra for greasing
• 1 can (397g) sweetened condensed milk
• 460g light muscovado sugar
• 150ml whole milk
• 2 tsp vanilla bean paste

Instructions

1. Prepare the Tin: Butter and line a 20cm square cake tin with baking parchment to prevent sticking and ensure easy removal of the fudge once set.
2. Dissolve the Sugar: In a large saucepan over low heat, combine the butter, condensed milk, muscovado sugar, and whole milk. Stir continuously until the sugar has completely dissolved, ensuring a smooth base for the fudge.
3. Cook the Fudge Mixture: Increase the heat and bring the mixture to a boil. Allow it to bubble vigorously for 10 minutes, stirring constantly to avoid burning and ensure even cooking. Use a sugar or probe thermometer to monitor the temperature, cooking until it reaches 115°C.
4. Cool Slightly: Remove the saucepan from the heat and let the mixture cool to 110°C. This cool down step is crucial to achieving the right fudge texture.
5. Add Vanilla and Beat the Fudge: Stir in the vanilla bean paste. Then, using a stand mixer or an electric hand whisk, beat the mixture until it cools down further to about 60°C. This beating process helps break up large sugar crystals, resulting in a thick, matte, and creamy consistency.
6. Set the Fudge: Spoon the thickened fudge mixture into the prepared tin, pressing down gently with a spoon to smooth the surface for an even set.
7. Cool and Cut: Leave the fudge to set completely at room temperature. Once firm, cut into squares. Store the fudge in an airtight container where it will keep fresh for up to three weeks.

Notes

• Be sure to monitor the temperature carefully during cooking to achieve the perfect texture.
• Using a stand mixer helps achieve a smooth fudge by preventing large sugar crystals.
• If you don’t have vanilla bean paste, you can substitute with an equal amount of vanilla extract.
• Using light muscovado sugar gives a deep caramel flavor; dark muscovado can be used for a richer taste but may darken the fudge.
• Store fudge in a cool, dry place in an airtight container to maintain freshness.

Keywords: classic fudge, homemade fudge, easy fudge recipe, chocolate candy, caramel fudge, British sweets, holiday fudge