Ultimate Fudge

This is one of our oldest and most treasured recipes - loved through the generations!
Ingredients
Serves: 18

You will also need...

20cm square tin lined with baking parchment
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 15 mins
    total prep time

    25 mins
    ready to serve in

2 pieces of fudge typically contain

  • Calories 218 11%
  • Sugars 37.0g 41%
  • Fat 7.2g 10%
  • Saturates 4.6g 23%
  • Salt 0.18g 3%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. It takes a little effort so stick closely to the steps if you’re new to making fudge – once mastered the results are out of this world! Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
  2. 2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
  3. 3. Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes). See our tip below!
  4. 4. Pour into the prepared tin and leave to cool before cutting into squares.
  5. Try adding nuts, fruit or chocolate chips at the end of step 2!

Discussion Board

  • Sue2gud
    November 03, 2013
    I can't use the "print these step-by-step instructions" please advise?
  • Donzi
    October 31, 2013
    Made this fudge for the first time today. Turned out perfect! Lovely recipe. Cannot wait to take into work so everybody can have a munch.
  • James
    October 29, 2013
    It's a great recipe but only works every other time but if it doesn't work I find blending it seems to help. I also started a mini business and sell it at events such as churches and fairs. Great recipe.
  • GMAC
    October 28, 2013
    When it comes to adding choc at step 2 how much do you add?
    White and milk? I have seen other recipes for white choc fudge and milk choc fudge but I like this recipe and actually manage to make it.

    Carnation says:
    Hi Gail, the best time to add the chocolate is at the end of the 'beating'. The fudge is still warm so the chocolate will melt. Add up to 100g chocolate to the recipe depending on how chocolatey you like it and it will flavour it beautifully .
  • Marissa
    October 26, 2013
    Hi! Can you put Malteasers or/and Smarties? I made this countless times and it is a treasure with family and friends alike.Thanks.

    Carnation says:
    Hi Marissa, it's a favourite in the Carnation kitchen and never lasts long! We add all sorts of things to them. Just wait till you've finished the beating and then add your chocolates, fruits or nuts etc.
  • Maz
    October 26, 2013
    I made this it set fine it tastes fine but it crystalised what did I do wrong?

    Carnation says:
    Hi Marian. The secret to perfectly smooth fudge is to let it cool ever so slightly before beating. A couple of minutes of cooling time should do it. Then beat till it just starts to crystalise and pour into a baking tray.
  • Phoebeismydog
    October 26, 2013
    Just made this and it is setting nicely in the fridge. I used an electric hand whisk to beat for the final stage and found it only took 3 minutes before it started to get quite thick. Now I have a recipe that works I can begin to think of other flavours!
  • Nicki
    October 25, 2013
    Have just attempted to make this with the children.....'epic fail' in their language! It wouldn't reach 116 degrees, despite using a large pan on a wide hob , then burned badly and has been tipped down the sink. An expensive mistake.

    Carnation says:
    Hi Nicki, sorry to hear that you had a fudge nightmare. It is very important to keep the fudge on an even heat and to stir constantly. It is a very delicious and rewarding recipe once you get the knack!
  • Granty-P
    October 25, 2013
    I made this fudge firstly as the recipe stated, but it took a while to set. On my second attempt, I left out 10ml of milk and added 10ml of green food colouring (Liquid colouring). The fudge I made came out looking like slime!! it was perfect for a planned Halloween party. One word of advice...use an electric whisk or you'll end up with arms like Popeye!!!
  • Sarah Jane
    October 23, 2013
    How long do I have to let it set until I can cut it

    Carnation says:
    Hi Sarah, we recommend leaving the fudge to set for about 30minutes or until cool then it is easy to turn out and cut.
  • chanel_alethea
    October 21, 2013
    Could you use a different type of sugar such as caster sugar to achieve a whiter colour? I want to colour the fudge for Christmas but have a feeling it will go a bit of a dodgy colour.

    Carnation says:
    Hi Chanel, you can use caster sugar and you'll get a lighter colour you'll still need to be careful which colours you choose as you are not starting with a white base.
  • Asil
    October 21, 2013
    I also had difficulty in reaching the temp. mentioned and it took 45 mins for the fudge to start to thicken by hand . The end result was , I am told yummylicious , so the effort was worth it.
  • Emmy
    October 18, 2013
    Hi, I'd really like to make a chocolate orange fudge, maybe an adult version with orange liquor. When would I add the chocolate and the liquor and would I have to adjust any of the other ingredients? I'm also not entirely sure how much of each to use. Any suggestions gratefully received. Thanks.

    Carnation says:
    Hi Emma, what a lovely idea and very trendy! Why not try the carnation easy chocolate fudge recipe and add the zest of an orange in with all the ingredients before you begin melting. If you'd like it a bit boozy you could add 50ml liqour once all the ingredients are melted.
  • lady Toddie
    October 17, 2013
    Hi I have just made my first batch of fudge and its like toffee were did I go wrong. (it looks and tastes ok)

    Carnation says:
    Hi Kay, there are 2 very important stages to get right when making fudge or tablet- the heating and the beating! The tablet mixture needs to get hot enough to set (about 116C) and then you need to beat it until it starts to go grainy and very thick. If your arm gets tired get some hired muscle! Or tip the mixture into a bowl and beat with an electric hand mixer - soak the beaters in boiling water after.
  • Ryan
    October 08, 2013
    Hello, is it okay to put the fudge in the fridge to help it set?

    Carnation says:
    Hi Ryan, we would suggest keeping the fudge in an airtight box in a cool dry place (no need to refrigerate!). As long as you've cooked the fudge to 118C (soft ball stage) and then beaten it according to the recipe the fudge will set. Enjoy
  • Nadia
    September 28, 2013
    I've made this recipie many times and each time it's a success. I like it with a thin layer of dark chocolate over the top.
  • Terry
    September 03, 2013
    Can I freeze this fudge?

    Carnation says:
    Hi Teresa, rather than freezing fudge we would keeping it in an airtight box in a cool dry place. It should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • Dizzytoo
    September 02, 2013
    I have made this several times, it's very popular! I use a stand mixer to do the beating and it works out perfectly every time.
  • Jayne
    September 01, 2013
    This recipe is so wrong...
    1. you cannot simmer anything to 116 degrees, i had it on rapid boil for 30 mins and only got it to 110.
    2. i had my electric mixer on for 20mins to try and get it to a paste and failed....DO NOT add chocolate as it just melts..
    3. 10x10 tin is far too large and you get a thin layer, i used a 8x8 tin, but its been in there for 5 days and still not set...ho hum

    Carnation says:
    Hi Jayne, sounds like you had a fudge nightmare! There are 2 very important stages to get right when making fudge the heating and the beating! The fudge mixture needs to get to 116 to set. We boil the fudge in a large saucepan on a wide hob to get even heat. Once its reached soft boil stage the beating will give it a soft texture and the result is luxurious fudge.
  • kirky
    August 28, 2013
    I didn't have enough Demerara sugar so made the quality up with soft brown and it worked well. Also I made a second lot by adding raisins soaked for a very short time in a little rum.
  • Carol H
    August 27, 2013
    I really want to make a peppermint fudge (no chocolate). Would adding peppermint extract achieve this and would green food colouring work well with these ingredients? As in, the mixture looks quite brown and I don't want it to look awful if I add green colouring.

    Carnation says:
    Hi Carol, adding peppermint extract will give you a lovely minty fudge. Just a couple of drops will do the trick as the extract is usually very strong. You're right in being careful of colour you are starting from a browny base and this will effect the final result.
  • Tricia
    August 25, 2013
    I have discovered 2 X 405g tins expirary date 05-2006 in the back of my cupboard. Can I still use them?
    Also, in the depths of my memory - what was the recipe for boiling said tins for a long time?

    Carnation says:
    Hi Patricia, our products are carefully tested over their product life to ensure the safety of consumers and are dated accordingly, so we wouldn't recommend using those tins! Have you tried our Carnation caramel? It takes all the fuss out of boiling tins!
  • Sheila C
    August 22, 2013
    I wanted to make this for my mums birthday as fudge is her favorite. I followed the recipe as instructed then put it in a tin to set in the fridge, but three days later it didn't set, so my mum has now got no birthday present. I'm upset and my grandma's wasted money on the ingredients. I've made fudge before but never with condensed milk. What shall I do?

    Carnation says:
    Hi Sheila, we're sorry you're disappointed with your fudge. There are 2 very important stages to get right when making fudge- the heating and the beating! The fudge mixture needs to get hot enought to set (about 116C) and then you need to beat it until it starts to go grainy and very thick. If your arm gets tired get some hired muscle! Or tip the mixture into a bowl and beat with an electric hand mixer - soak the beaters in boiling water after. The fudge is best setting in a cool dry place.
  • Liz
    August 18, 2013
    Great recipe,
    Could you please give me some idea of how much rum and raisins I would need to add to the recipe and if I need to reduce the amount of milk. Thank you.

    Carnation says:
    Hi Elisabeth, try soaking 115g raisins in 2-3tbsp rum while you make the fudge, then stir in just towards the end of the beating stage, but while it's still soft. No need to adjust the milk
  • Candy
    August 15, 2013
    Hi ya I am looking to do a clotted cream fudge can I do this with this recipe if so how much would you recommend to use please? Thank you

    Carnation says:
    Hi Ady, what a deliciously decadent idea. We've not tried it as the Ultimate fudge is much loved in the Carnation Kitchen just as it is. We'll test this and get back to you.
  • Lesley
    August 14, 2013
    Hi made some fudge today .but it came out very dry and crumbly what went wrong. Help please

    Carnation says:
    Hi Lesley sounds like the fudge could have been beaten too long, which can cause it to go grainy and crumble. Our trick is to let it cool a little first and then beat it until it becomes thick.
  • Marissa
    August 11, 2013
    Hi again! I have mastered the fudge and I make it weekly. I'm experimenting, and I'm thinking if I can use food colouring inside.
    (P.S do not use stork because it makes the fudge crumbly)

    Carnation says:
    Hi Marissa,colouring can make wonderful seasonal goodies for Christmas and special events.
  • Sue
    August 09, 2013
    My neighbour is very ill at the moment & she can't get enough of this fudge 4times in 2 weeks I've made it for her it's yummy

    Carnation says:
    Hi Sue, what a wonderful treat to brighten someone's day!
  • Poppet
    July 29, 2013
    I have made fudge several times with no problem, but the last two times the texture is not completely smooth and looks rather grainy. Not sure why this is happening.

    Carnation says:
    Hi Linda, fudge can be temperamental sometimes! The secret is to let the mixture cool for a minute before you beat it. Transfer it into a bowl and mix with a wooden spoon.
  • Tony
    July 29, 2013
    I've done this one but its turned out really hard. I don't have a sugar thermometer so just kept it boiling. To get the soft fudge do I need to get a thermometer and how do I get the soft fudge

    Carnation says:
    Hi Tony, a thermometer does make it easier but a secret that we were taught if you don’t have a thermometer is to pour a small amount of the hot fudge into a bowl of cold water. If it is ready you will be able to handle it and it won't melt into the water. This is soft ball stage.
  • Dr. Fudge
    July 14, 2013
    I'm not exactly sure what's happening (or even complaining) but when I make this fudge recipe it all goes perfect until I stir in flavorings (peanut butter, chocolate morsels, etc). The fudge become crumbly but still sets in the allotted time. When it's cut it closely resembles a scottish tablet. The fudge is still very delicious but it's strange that it spontaneously turns into a scottish tablet. Any thoughts or tips to correct this?

    Carnation says:
    Hi Miranda, those flavours sound great! I would suggest that the oils from the peanut butter change the texture, but it still sounds delicious. If you want chocolate fudge try adding cocoa powder to the ingredients at step 1 and then follow recipe as on the website.
  • Make n Bake
    July 13, 2013
    This is a great recipe. I failed on my first attempt, didn't read the instructions carefully enough. Second attempt it was perfect, and my friends & neighbours love it. Thanks for sharing, will be making again!
  • Ash
    July 12, 2013
    I tried this but the demerara sugar just wouldn't dissolve. I was on step one for 25 minutes, but it was still there. Should i try a different type of sugar? Or do i need to have more patience?

    Carnation says:
    Hi Ashley, fudge does take patience but is well worth the wait. Stiring constantly should dissolve the sugar.
  • Siany
    July 07, 2013
    Once made, does it need to be refrigerated all the time? I've made it before but I'm planning on making it this week for the kids' teachers - will it be ok?

    Carnation says:
    Hi Sian we would suggest keeping the fudge in an airtight box in a cool dry place (no need to refrigerate!). It should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • jackiecarol
    July 04, 2013
    Just made this for the first time. Was a massive success. Might have to hide it from the boys or it will be eaten before the end of the night :D
  • chantelle23
    July 03, 2013
    hello wonder if ou could help me.i use you recipe for the fudge all the time and it's great.Would clotted cream work with in the fudge recipe??

    Carnation says:
    Hi Chantelle, what a deliciously decadent idea. We've not tried it as the Ultimate fudge is much loved in the Carnation Kitchen just as it is, but if you do try let us know how it goes!
  • montfort
    July 02, 2013
    Hello,
    Your ultimate fudge: what would be the 'shelf life' of it, please, when stored in a cool, cupboard as opposed to fridge or freezer?

    Many thanks

    Debbie

    Carnation says:
    Hi Debbie we would suggest keeping the fudge in an airtight box in a cool dry place (no need to refrigerate!). It should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • Alex
    June 28, 2013
    Can I use brown sugar or unrefined sugar

    Carnation says:
    Hi Alex you can use other sugars although bear in mind it will change the colour and flavour.
  • katiekathleen
    June 28, 2013
    This is the recipe that I use for home-made gifts every Christmas. I get people giving me hints that they are looking forward to it from October onwards!
  • Rolomum
    June 20, 2013
    Just made this with my children and added rolos while setting! Mmmm.
  • Pipey
    June 19, 2013
    I tried to make this 'ultimate fudge' but failed - I followed the recipe - to the letter - until step 3 when you are to beat it for about 10 mins - I gave up after an hour - it was still the same consistency as when I removed the pan from the heat. I've put it into the tray to see if it sets on its own.

    Carnation says:
    Hi Roy, the heating part of making fudge is very important. The mixture needs to get hot enought to set (about 116C). Then remove from the heat and allow to cool for a minute before beating.
  • sheppy
    June 18, 2013
    I tried making this yesterday followed instructions but it would not set so I put it in the fridge and is has turned to toffee any advice?

    Carnation says:
    Hi Stephen, there are 2 very important stages to get right when making fudge the heating and the beating! The fudge mixture needs to get hot enought to set (about 116C) and then you need to beat for about 10 min. The trick is to allow it to cool for a minute before you start beating
  • Ellasnan
    June 17, 2013
    Just made this using dark brown soft sugar. Went well, although it went very thick so that I had trouble smoothing it into the tin. Tastes lovely though.

    Carnation says:
    Good to know Gail! Thanks for the tip!
  • amandasmi
    June 16, 2013
    Hi, how long life does the fudge have? Obviously if it is not all eaten ar once!! How long is it safe to keep for? Thanks

    Carnation says:
    Hi Amanda, we would suggest keeping the fudge in an airtight box in a cool dry place (no need to refrigerate!). It should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • misty123
    June 15, 2013
    ive made this for fathers day he loves fudge my first time its so lovley make your own you will be suprized so will your dad xx

    Carnation says:
    What a lovely treat for father's day Nelly!
  • Alex
    June 15, 2013
    Hello great recipe , but can I use granulated sugar ? It is so hard to find Demerara sugar or light brown sugar over here.

    Carnation says:
    Hi Alex, it won't have the same flavour or colour but it should work ok. We haven't tested it so would love to know how you get on!
  • pink lady
    June 12, 2013
    made this fudge recently and it was delicious, my first attempt and got great comments, everyone enjoyed it
  • Millz
    June 10, 2013
    Well I made the recipe 2 days ago, and there were a few mistakes I made, as no one touched my toffee mixture sitting in the fridge I decided to bite the bullet and put it back into the pot to reheat, low and behold it came back to life and now looks exactly like the picture, double thumbs up and the family especially my husband is "Happy" I must add this was my first attempt so my arms got a good workout!!!

    Carnation says:
    Nice work Milly! Well done for persisting - once you've mastered this recipe you'll become a very popular lady!
  • HolliPop
    June 09, 2013
    I don't seem very lucky in getting my fudge to set! First time I tried making this my fudge came out the right colour looked and smelled perfect but would not set. The second time I thought I would be brave and added currants, it turned a deliciously dark colour but again, would not set and has come out incredibly grainy! I'm pretty sure the grainy-ness is down to over-beating. But as for not setting am I missing something? the fudge forms a lovely soft ball of fudge in the water but still.. remains half set half unset.

    Carnation says:
    Hi Holli sounds to us like it might not be getting hot enough - do you have a food safe themometer that you can check the temperature before beating? And yes the more you beat the more grainy it becomes. Let the mixture cool a little first then beat it until it becomes thick, take a small piece and chill it down to see what the texture is like then you know its perfect!
  • alicelaura
    June 09, 2013
    Hi there, I have tried making fudge a few times now and it never seems to work! Have followed this recipe step by step but it never sets properly, tastes great, but when taking out the tin isn't set and it quite sloppy almost...what am I doing wrong?!

    Carnation says:
    Hi Alice, there are 2 very important stages to get right when making fudge or tablet- the heating and the beating! The tablet mixture needs to get hot enough to set (about 116C) and then you need to beat it until it starts to go grainy and very thick. If your arm gets tired get some hired muscle! Or tip the mixture into a bowl and beat with an electric hand mixer - soak the beaters in boiling water after.
  • Pippa
    June 07, 2013
    Would the temperature be different at the coast? If you think about boiling temperatures at higher altitudes....

    Carnation says:
    Hi Philippa, hmm we're not experts in temperature differences but we don't think the difference if any would be that dramatic... So stick with our recommendation and see how you get on!
  • Oliee
    June 05, 2013
    Just made this fab fudge although I didn't have a tin of condensed milk I had the 450g squeezy bottle. I was expecting to be able to get 397g out of it but struggled to get 350 and I even cut open the bottle and scraped it out. It was a new sealed bottle. Can you please let me know if the 397g tin has 397g of milk in it or its the weight of the tin + milk? what is the exact quantity of condensed milk needed? I added an extra 50ml of milk to the pan, hoping that it would work but just take a little longer to cook - which is what happened. It did turn out brill. The video and pics were very helpful.
    Thanks
  • HIlde
    May 30, 2013
    Hiya, Can you double or triple this recipe when you have a bid family?Someone told me you can't.

    Many thanks

    Carnation says:
    Hi Hilde, the mixture can be a bit more difficult to control in bigger quantities. But if you have a really good heavy based very large saucepan and a large stove you can keep the heat even. Keep on stirring and make sure you don't rush the stages. Our advice is only to double the mixture not treble. Don't forget the mixture will rise up in the pan and you don't want hot fudge all over your stove!
  • Zumbaholic
    May 28, 2013
    I just made this! I have never made fudge before. This recipe was easy to follow, and the fudge is scrumptious. I have a very happy fudge fuelled family today :-)

    Carnation says:
    Hi D! Sounds like you are 'Masters' of fudge making! Well done!
  • Jo
    May 18, 2013
    Can I use light brown sugar in this recipe

    Carnation says:
    Hi Joanne, yes we think this should be fine - though we haven't tested it ourselves - let us know how you get on!
  • Barbs
    May 15, 2013
    Hi can I use an electric whisk ?

    Carnation says:
    Hi Barbara, let it cool a little first and then very carefully tip the mixture into a bowl to beat. Then once its finished beating, place into the tin and give the fudge a good whack on the surface to remove any air pockets or bubbles. Soak the bowl and beaters in hot water to remove any sticky fudge!
  • Ali b
    May 14, 2013
    can i have some advice please. The beating of the fudge - could it be done in a Kenwood mixer? I cant beat due to shoulder probs

    Carnation says:
    Hi Alison yes you can - let it cool a little first and then very carefully tip the mixture into the bowl to beat. Then once its finished beating, place into the tin and give the fudge a good whack on the surface to remove any air pockets or bubbles. Soak the bowl and beaters in hot water to remove any sticky fudge!
  • sammy
    May 08, 2013
    This was my 1st time of making fudge & although it took a lot longer than 25 min, it turned out lovely, I cut it into tiny pieces & it tasted perfect, :-)
  • Sue
    May 06, 2013
    Can you make this fudge using your caramel flavoured condensed milk.

    Carnation says:
    Hi Susan, we don't advise using our Caramel as it tends to turn the fudge too dark and toffee tasting - but it depends if you like it that way!
  • Debbie
    May 04, 2013
    I have attempted this 3times using a sugar thermometer and the liquid doesn't get hot enough, but no matter how little I stir it always ends up really hard a d grainy like Scottish tablet

    Carnation says:
    Hi Debbie, perhaps if you try instead to drop a little of the mixture when its been boiling for about 10 minutes into a jug of very cold water - if it forms a soft ball in your fingers it should be ready to beat. Let it cool a little before you start beating it then beat until thickened.
  • Sweetie
    April 22, 2013
    I have made 3 batches in as many days trying to perfect my fudge. Batch 1 - a little gritty, batch 2 - a little crumbly so batch 3 (having purchased a thermometer and a new pan) a little crumbly again. The family all think its lovely but I felt a little disappointed. Perhaps I am a little too critical and the softer more moist type fudge is a little more mass produced? I would love some feedback.

    Carnation says:
    Hi Paula, sounds like the final beating stage you could reduce down a bit - this makes the fudge crumbly or grainy the longer you beat it. You must have very toned arms by now! Hope that helps!
  • milz
    April 21, 2013
    made this recipe the other day! I absolutley love it. Instead I made it with soft brown sugar which gave it a lovely treacle taste.

    Carnation says:
    Sounds Yummy Millie!
  • Candy
    April 19, 2013
    Hi me again, Some how my fudge mixture, the sugar doesn't dissolve properly and when it does it's crystallising and grainy. Where am I going wrong this time? Your help would be most appreciated. Thank you

    Carnation says:
    Hi Ady, what sort of pan are you using? The best ones for fudge are heavy based non stick saucepans with a wide rim - this allows for even heating through the process. Do the first stage gently and keep stirring - if you see any sugar crystals make sure they're incorporated and melted down before moving on... best of luck with the next batch!
  • Maggie
    April 18, 2013
    Just had an experimental bash at this recipe using what I already had in the kitchen. I had to substitute some of the butter with Flora Cuisine and only had white sugar. The end result is, it's a pale creamy colour and a slightly gooey texture. But I am storing it in the fridge and it tastes awesome and melts in the mouth!

    Mmm, fridge fudge! I'm happy! ;)

    Carnation says:
    Brilliant Sarah, sounds like you mastered it completely!
  • Cakelady
    April 17, 2013
    Love this fabulous fudge recipe, if you add oats after step 2 and bake at 160c for 20 mins you get the best flapjacks in the world!

    Carnation says:
    Wow Suzy, what a fab idea!
  • Louloutte
    April 17, 2013
    Did it last night, but it went rock hard. I checked the temperature and it was 118C. I used ordinary sugar, could it be the reason?

    Carnation says:
    Hi Louloutte, yes the sugar could have played a part in the texture being too hard and also it may have been beaten for too long?
  • fiona
    April 16, 2013
    I made this last night for a friends birthday present. I only wanted a small amount so I halved the quantities. It didnt want to thicken and I lost a little patience so when it had been in the fridge for two hours and was not set and just looked like caramel I panicked. I returned the whole lot on to the heat again and melted it down again, brought it back up to the boil then beat. It worked. It is the best sweet I have ever made and the lesson I learnt; FOLLOW THE INSTRUCTIONS.

    Carnation says:
    Hi Fiona! Well done you for rescuing the fudge - glad you loved it! :-)
  • molly
    April 12, 2013
    i made tablet but it went too hard

    Carnation says:
    Hi Mary, it might have got a little too hot or perhaps it needed a little less beating - did you use a sugar thermometer? It only needs to be beaten until it thickens. It can be tricky first time but once you've mastered it you'll be a very popular lady!
  • mabroon
    April 10, 2013
    I have made this several times, added white chocolate to todays batch. I am trying different flavours as my daughter wants me to make it for her wedding, so whisky is next on the list. It has been easy and delicious, thank you.

    Carnation says:
    Hi Maggie, what a lovely idea! Many congratulations on your daughters upcoming wedding! Glad you love the recipe :)
  • Chelle
    April 09, 2013
    Hi I made fudge I followed your recipe but its really gritty

    Carnation says:
    Hi Michelle, it might be because either the sugar hadn't completely melted in the first stage -or it needed less beating at the end. Have another go we promise it will be worth it!
  • milz
    April 08, 2013
    I made this today and the result was amazing!!! I used dark sugar and that gave it a more treacle taste! Could you used light condensed milk? I used condensed but I'm wondering wether I could use light?

    Carnation says:
    Hi Millie, yes good news you can use the light - both light and standard condensed are interchangeable on all recipes! Glad you loved the recipe! : )
  • georgeg47
    April 08, 2013
    ive tried it too but it it is very soft can i re-do it by reheating it now its cold?

    Carnation says:
    Hi George, you can re-heat it but it is likely to go much darker and get quite hard so melt it gently as before and then make sure you stir it constantly while it boils to prevent it catching - try just another couple of minutes boiling or check with a thermometer for the right temperature.
  • Anniefannie
    April 06, 2013
    i made this with coconut cream last week was a hit with work, this week i made it with Baileys, both times turned out perfect, x

    Carnation says:
    Wow Ann, both ideas sound amazing! : )
  • JoeyH
    April 05, 2013
    Can you use your canned caramel to make this and use less sugar?
    i have a tin spare and i've made a banoffee pie already.

    Carnation says:
    Hi Jo, no we think best not to use the caramel for the fudge as it will turn too dark when you caramelise it. Why not try our chocolate fudge cake or banoffee muffins with the caramel instead?
  • Leaswi
    April 05, 2013
    I don't have butter but want to make it tonight, can I use stork instead?

    Carnation says:
    Hi Leanne, we've not tested it with margarine but think it should work... Did you try it?
  • bravejordy
    April 05, 2013
    My advice to anyone who finds this fudge too sweet is to try adding a little flaked coconut (unsweetened) to the recipe. Not only is this a delicious combination, but also the coconut seems to neutralize some of the sweetness.

    Carnation says:
    Hi David, top tip - this sounds delicious! : )
  • Bettsy
    April 02, 2013
    I have just made the fudge although using a thermometer.I thought fudge might be nice in little bags for favours for my daughters wedding.
    If I double or treble the recipe will the results still be as good.Trying to save time with smaller amounts

    Carnation says:
    Hi Viv, what a lovely idea! Yes you can increase the quantity - we suggest just doubling and make sure you have a really big pan and keep a very close eye on the mixture. Keep stirring the mixture and go through the stages carefully so it doesn't burn. Huge congratulations to your daughter and best wishes from Carnation! :)
  • Shellym
    March 30, 2013
    Made this recipe twice. The first time it would not set properly, but still tasted great. The second time i watched the video and tested the fudge in iced water....it worked a treat. It is so good and knocks spots off shop bought fudge.

    Carnation says:
    Hi Michelle, we love it too! Can't beat homemade in our book!
  • ilbwc
    March 26, 2013
    made the fudge from this recipe and it was a hit,only thing i would say is to boil the mixture fore longer than the recipe says,other than that it tasted great,
    ps have just made the tablet and its turned out brilliant

    Carnation says:
    Hi Brian, sounds like you're almost professional now! Will you try to adapt the recipe with other flavours now?
  • Candy
    March 25, 2013
    Hi I have tried this recipe a few times but recently I seem to be doing something wrong, my fudge keeps turning out really crumbly, why is this can you please help me? thanks

    Carnation says:
    Hi Ady, sounds like perhaps it might have got a little too hot or perhaps you're stronger than you think and have slightly over beaten it?
  • Jess
    March 25, 2013
    I made this yesterday and it turned out beautifully. The only thing was it was a tab too sweet for some people, would I be able to cut down the amount of sugar used and still get the same results? Thanks

    Carnation says:
    Hi Jessica, we can't guarantee the results with a reduction in sugar so wouldn't advise it. The sugar helps to set the fudge. Perhaps you could cut smaller cubes instead?
  • Puddleglum1
    March 10, 2013
    Brilliant, turned out perfectly!
  • Marissa
    March 01, 2013
    I am doing a bake sale for Comic Relief, and I want to wrap the fudge to make it pretty, and, because it is at the school where I am, so there isnt any cotamination of any sort. However, the only way I can achieve this is by making the fudge a day before. When does the fudge expire?

    Carnation says:
    Hi Marissa, good news... The fudge will keep happily in an airtight box for about 3 weeks (if you can keep your hands off it for that long!). What a lovely idea! You can buy small sweet bags from supermarkets and cake accessory websites if you want to go really professional?!
  • gussytravis
    February 28, 2013
    hi, I've tried a few different fudge recipes and yes it takes patience and sticking to what your told to do is key because if you stray it will fail. I have had to soft, rock hard and have made most of the mistakes that I have read here. You can't do this without a thermometer - they are cheep so is worth investing in one if you like doing this sort of thing. Make sure you have an extra large pan as it trebles in volume - and keep stirring - keep the heat only to a simmer after bringing to the boil or it will burn and caramelize. WELL WORTH THE EFFORT - my boy and family love it and now is a xmas present family really look forward to. Just to add - THIS IS THE BEST TASTIEST FUDGE RECIPE I HAVE TRIED & WILL NOW KEEP TOO. HAVE TRIED COCONUT ICE & CHOC FUDGE CAKE - BRILLIANT. WORKING MY WAY THROUGH THE RECIPES ON THIS SITE AS THEY ARE ALL DELICIOUS......THANKS CARNATION FOR MAKING HAPPY FACES & TUMS

    Carnation says:
    Hi Clare, well what can we say...?! But you're welcome! So glad you love our recipes - your fudge advice is spot on! We'd love to know what you'll be trying next? Happy Baking! : )
  • Emma
    February 28, 2013
    I first made this fudge at Christmas with my ten year old son to hand out as presents, and not one person has been negative about the results with the majority of people saying it's the best fudge they've ever tasted, and I totally agree!! I substituted the milk for Baileys, actually put 250ml in to add extra flavour ;) and found it one of the easiest fudge recipes I'd ever made. I found on the second batch that using soft brown sugar worked just as well for those who struggle with the demerara option!

    Carnation says:
    Hi Emma, WOW this sounds utterly divine! So glad you love the recipe! : )
  • Shaba
    February 27, 2013
    I made fudge today tastes really great but don't know why it was too soft I even measured with sugar thermometer.any comments

    Carnation says:
    Hi Shilpa, sounds like if you hit the magic number on the temperature it will be the beating at the final stage which you might need to do for longer to make it thicker and set more firmly. See our pudcast for more tips http://carnation.co.uk/Pudcasts/Category/20/Sweets
  • Catherine
    February 26, 2013
    My first attempt at making this fudge it turned out more like tablet, all my family liked it though. Never one for giving up I made it second time around and its scrumptious. It is tricky though getting the timings right as I dont have a sugar thermometer.
  • Sussed
    February 24, 2013
    I made this today but i had to use my microwave as my hob is broken, it turned out really well! I just took it out and mixed it up every minute and its really good! Also very easy :)

    Carnation says:
    Hi Suze, great stuff! Thats a new one on us in the Carnation Kitchen! Well done!
  • Lol<3
    February 24, 2013
    hi im just wondering can i use normal sugar/brown sugar or do i have to use demerara sugar?

    Carnation says:
    Hi Lauren, we like the flavour and texture that you get from using Demerara but you can use soft brown sugar if you don't have Demerara.
  • Trudi
    February 23, 2013
    Didn't have any Demerara Sugar but used dark brown sugar - simply yummy and so smooth.

    Carnation says:
    Sounds delish Trudi!
  • Tiddi
    February 14, 2013
    My first attempt at making this fudge and although very slightly grainy in texture - it looks and tastes fantastic!! I will certainly be making more.
  • nickyq12
    February 13, 2013
    Hi, I have tried this so many times and it just will not work for me i have followed the recipe, its so grainy and tastes like sugar! no matter how long i take trying to get the sugar to melt (half an hour last night) i can still feel grains in the bottom of the pan?? Please help

    Carnation says:
    Hi Nicky, hmm have you watched our pudcast - this might help? Make sure that you don't overbeat the mixture at the end as this is really what develops the grainy texture....http://carnation.co.uk/Pudcasts/Category/20/Sweets
  • Mrssturge
    February 13, 2013
    Great recipe this was my 3rd try of making fudge, well they do say third time lucky.
    May have over beaten it a little but know for next time. cant wait to try some different flavours!!!!

    Carnation says:
    Hi Sara, practice makes perfect as our Mum's always said! Well done! Which flavour will you go for next?
  • caro
    February 13, 2013
    Can I use Light Evaporated Milk for this?

    Carnation says:
    Hi Caroline, the recipe needs Condensed Milk not Evaporated Milk - but if you prefer you can use our Light Condensed Milk which works just fine. Do not use Evaporated Milk for this recipe.
  • Dolly
    February 13, 2013
    I have just started making fudge and have made this one and the chocolate one from Carnation and both turned out absolutely perfect and were loved by family and friends. Thanks for the great recipes....

    Carnation says:
    You're very welcome Delores! So glad you like them!
  • Mrssturge
    February 13, 2013
    Hiya just made the fudge, waiting for it to cool how long does it take? Should I put it in the fridge? Not sure if I over beat it think it might be a bit grainy. X

    Carnation says:
    Hi Sara, takes about 30 minutes at room temperature - you don't need to chill it. Only beat it until its thickening up - see our pudcast for more tips http://carnation.co.uk/Pudcasts/Category/20/Sweets
  • Alexa
    February 11, 2013
    I made this about an hour ago and it's still very soft. I'm getting the feeling that I didn't get it hot enough.... is it too late for me to reboil?

    Carnation says:
    Hi Alexandra, sounds like you're right... You can try to reboil the mixture - just make sure you watch it like a hawk as it will catch more easily this time and turn a deeper toffee colour and taste. Best of luck! Alternatively roll the unset fudge into balls and dip in chocolate?
  • Rachel
    February 10, 2013
    I was quiet apprehensive to make this after reading quite a lot of negative feed back. I followed your step by step instructions and found it all very straight forward, I did use a sugar thermometer and could not get it to your suggested temperature, the highest I got it was 110c. My fudge looks just like the picture, I'm really pleased with the results.

    Carnation says:
    Hi Rachel, great stuff! We love a happy ending! :0)
  • patchi
    January 24, 2013
    HI IM FROM SRILANKA? CN I KNW WT IS DEMERARA SUGAR? CN I USE CASTOR SUGAR FOR FUDGE

    Carnation says:
    Hi Fazla, we would not advise using caster sugar - demarara is light brown and has a coarse crystal so it gives good texture and flavour to the fudge.
  • Kimmy
    January 16, 2013
    This was absolutely great! Although it wasn't as thick as the picture in step three, it turned out perfect. It wasn't grainy at all and I found that it had the perfect texture. I would rate this ridiculously easy as I made it in the same time it suggested. (please change the rating). I love it and I will surely make it again, as my family and friends thought it was great. Thanks for such an awesome recipe that turned out delish, and I will surely follow more of your recipes for making excellent dishes.

    Carnation says:
    Hi Kim! So glad you liked it and found it so easy! Perhaps we ought to take a vote on what rating it should be?
  • loopyloo
    January 08, 2013
    Have tried to make but it just ended up as a big block of something tat tasted nothing like fudge!! Please help!!!!

    Carnation says:
    Hi Liddy, sounds like it got too hot! Check out our pudcast link and for best results always check the temperature with a sugar thermometer.
  • Rebecca
    January 03, 2013
    I was so disappointed with this recipe. The demerara sugar would not melt. Eventually I moved on to step two but it came to temperature (I was using a thermometer) much quicker than the recipe suggested. I took it off the heat and now it's cooling in the tin but I can see sugar crystals and it's nothing like fudge in texture.

    Carnation says:
    Hi Rebecca - you do need to be quite patient with the steps in this or it will go very grainy as you've discovered. Make sure you use a non-stick pan and keep the mixture moving over a gentle to moderate heat in the first stage. Only bring up to the boil once all the sugar has completely dissolved. All hobs and pans are different so the timings are just a guide. Once its reached temperature, cool it slightly then beat until thick. Don't give up - just takes a little practice, we're sure you'll be a fudge pro very soon!
  • May
    December 31, 2012
    I'm eleven and loads of people have said wonderful comments about it. Thanks for the recipe

    Carnation says:
    Hi Macie, well done you! You're very welcome :) happy cooking!
  • Freddy
    December 28, 2012
    I totally failed at it! When I was boiling it, and the sugar thermometer only showed 105°C, the mass was already so thick that it started burning and I had to take it off the heat. I then stirred it for 15min (Which was one of the most painful moments in my life, because the wooden stick really scratched up my skin) and poured it in a tin. It was still shiny and I think the fudge didn't even think of getting hard and crumbly. So please help me! The product that I got is just sticky and actually has nothing to do with fudge! How do you get the mass to heat up to 116°C with our burning?

    Thank you

    PS: You should change it from "Ridiculously easy" to "Hard" or add more information and tips.

    Carnation says:
    Hi Friedemann, hope your arm has recovered! Not quite sure what went wrong here. It is only the temperature and the beating that make the difference. Did you use a non-stick pan? It's really important to constantly stir the mixture while melting and up to the boiling point. Once boiling stir occasionally. If the mixture is hot enough then when you start to beat the mixture and it cools it will reach a point when it starts to set in the pan. Best of luck!
  • Parsley
    December 23, 2012
    I've made batches and batches of this this December. In one batch I replaced 100ml of the milk with Baileys and cooked as normal - absolutely delicious and just has the taste of Baileys without tasting alcoholic. Now going to try adding peanut butter...
  • jules
    December 23, 2012
    Just making fudge using double cream instead of milk. Let you know how it turns out.
  • Jules
    December 21, 2012
    Made this and adde a handful of mini marshmallows & vanilla paste. excellent
  • Janey
    December 20, 2012
    I have just made this fudge using a thermometer - I then added 3 tablespoons Bailey's and beat it - but it hasn't set enough to cut it into squares - help please?

    Carnation says:
    Hi Jane, try beating the fudge a little longer and adding only 2 tablespoons of baileys.
  • Amanda
    December 18, 2012
    I want to make baileys fudge, if I substituted some of the milk for baileys do you think that would work?

    Carnation says: Hi Amanda, try stirring in about 3tbsp of baileys just towards the end of the beating stage, but while its still soft. There is no need to substitute the milk.
  • Jillywibs
    December 17, 2012
    Can I subsitute the condensed milk for a tin of caramel condensed milk?

    Carnation says:
    Hi Jill, we wouldn't recommend it as it may go too dark in colour and toffee taste unless you like it like this in which case happy cooking!
  • Trace
    December 16, 2012
    Hi have made coffee fudge today is gorgeous , has anyone made chocolate if so how much chocolate do you use as want to do some for christmas to go with the coffee

    Carnation says:
    Hi Tracey, coffee fudge sounds lovely! For chocolate you can add about 100g of chocolate chips just at the end of the beating and let them marble through the mixture or press into the top once its poured into the tin if you prefer?
  • Granny Janet
    December 16, 2012
    How long does the fudge last< I am going to make this as a Christmas present, thanks

    Carnation says:
    Hi Janet, we would suggest keeping the fudge in an airtight box in a cool dry place (no need to refrigerate!). It should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • Granny Janet
    December 16, 2012
    Attempting the fudge recipe now, fingers crossed!!!
  • Hils
    December 15, 2012
    made this with my 12 year old daughter who loves cooking and is very good. We added Baileys so we could give it as presents for her teachers, tastes delicious, thank you carnations

    Carnation says:
    Hi Hilary, you're welcome! What a lovely present! Lucky teachers!
  • mummynatasha
    December 14, 2012
    this recipe came out lovely. even with Unsweetened condensed milk. it was very nice. will make again and again.

    Carnation says:
    Hi Natasha, glad you liked it!
  • Sue
    December 14, 2012
    What kind of butter salted or unsalted to use please

    Carnation says:
    Hi Sue, you can use either but we tend to use unsalted for sweet recipes in the main. However the slightly salted butter does bring out the flavour even more so its entirely up to you!
  • lei
    December 13, 2012
    hi, i have been trying to make this work for weeks now but i never seem to get the little ball in the cup!! what should i do?

    Carnation says:
    Hi Eilidh, there are 2 very important stages to get right when making fudge or tablet- the heating and the beating! The tablet mixture needs to get hot enought to set (about 116C) and then you need to beat it until it starts to go grainy and very thick. If your arm gets tired get some hired muscle! Or tip the mixture into a bowl and beat with an electric hand mixer - soak the beaters in boiling water after.
  • julias
    December 12, 2012
    do you store in the fridge and how long does it last for

    Carnation says:
    Hi Julia, we would suggest keeping the fudge in an airtight box in a cool dry place (no need to refrigerate!). It should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • Vicky
    December 11, 2012
    Hi, I got so fustrated as it would not thicken! Wasted the whole mixutre and my time. I think it could have been because I used skimmed milk, however the recipe does not state which milk should be used-is this possible that the milk was too thin?

    Carnation says:
    Hi Victoria, so sorry to hear your fudge was misbehaving... It doesn't matter what kind of milk you use - what makes it set is getting it hot enough. Its easy to gauge this accurately if you have a sugar thermometer? If not did it really boil rapidly for 10 minutes?
  • cakey
    December 10, 2012
    Hi is it possible to substitute sweetened condensed milk with unsweetened in this recipe or even half and half? I have made it and it's delicious, but may be even better with slightly less sugar!

    Carnation says:
    Hi Heidi, you could try adjusting the amount of sugar but we couldn't guarantee the results - a high sugar content is needed to make all types of confectionary to set the texture. Best of luck!
  • Cheeky peep xx
    December 09, 2012
    Wow! Looks delish xx hope its tastes even better!;p
  • fi
    December 08, 2012
    help! trying to make ultimate fudge. 1st try boiled then beat but still waiting for it to set3hrs later! second attempt even put in cherries [gettind cocky now] used a thermometer beat till my arm fell off! two hours later still not set! help...i'm using semi skimmed milk would this make a difference, if not could you send phil i need help !!!!!!!! fi

    Carnation says:
    Hi Fiona! Hope your arm has recovered! Semi skimmed milk won't make any difference. It is only the temperature and the beating that make the difference. Hmm how frustrating for you - wish we could step into your kitchen with you! If its got hot enough then when you start to beat and cool the mixture it will reach a point when it starts to set in the pan.
  • ShirlB
    December 07, 2012
    I have tried to make some fudge. I could only get the temp to 105 degrees and that was after 25 mins of cooking. As the fudge seemed to set into a soft ball in iced water. I beat it for 15 mins and poured into a tin to set. It has turned out like soft toffee. Is there any way to rescue it?!

    Carnation says:
    Hi Shirely, you can gently re-melt the mixture and re boil it - it will only set like fudge if it reaches the right temperature. You will need to constantly stir the mixture this time as it will catch more easily. You know its ready as it will start to set in the pan after you've beaten it. If it doesn't then it didn't get hot enough! Best of luck!
  • Bev
    December 05, 2012
    I've just made this fudge and am waiting for it to set.it smells divine! The only problem I found was when I was beating the fudge in the final stage there were quite a few dark brown specks in the mixture and you can see them in the baking tin. I'm not sure what that is due to?

    Carnation says:
    Hi Bev, these little specs will be where the fudge has caught slightly on your pan - always best to stir the fudge as much as you can while its cooking to prevent this - its especially important while melting and up to the boiling point. Once boiling stir occasionally. Best of luck!
  • mathas
    December 05, 2012
    Hi, I made the fudge yesterday but it did not set. The only thing i did different was I used low fat margarine!! could this of been the problem has anyone had the same problem?

    Carnation says:
    Hi Amanda, we tend to stick to butter and have not tested it with low fat margarine. These spreads sometimes have a high water content so this might affect the final result.
  • Sarah
    December 02, 2012
    Hi, I have made this recipe so many times before and it has always turned out well and delicious however the last time I've made it it hasn't set and its still a soft gooey texture. It was beaten like all the other to a thick fudge and its just not work. It was just a plain fudge with a couple of teaspoons if vanilla same as always. Is this written off it is there anything I can do to recover it? Thanks

    Carnation says:
    Hi Sarah, did you make sure you really boiled it? It needs to reach about 116-118C on a sugar thermometer first? You can very gently re-melt the mixture in a non-stick saucepan over a low heat, then stirring all the time (it will catch easily) re boil the mixture (to 118C). Then beat briefly until thick. Or you can roll the unset fudge into balls and dip in melted chocolate if you prefer!
  • Minnie
    November 30, 2012
    OMG! I made this just now but used Carnation Light and Muscovado sugar ... it is a gorgeous dark colour and tastes like melt in the mouth toffee!! I'm going to use some of these other suggestions such as adding Baileys and give them as little homemade gifts. Thanks Carnation!

    Carnation says:
    Hi Tracey, Mmmm this sounds wonderful! How delicious!
  • skatingjulie
    November 26, 2012
    Have just made a batch of this fudge and it always seems to take much longer than the time stipulated. However, I kept patient although my sugar thermometer took an age to get to the required point. Well worth the wait as it tastes delicious.Lots of people will be getting some of this for Christmas!
  • viki
    November 25, 2012
    Like the sound of baileys!!!!

    When would you add the baileys... and how much?

    Carnation says:
    Hi Viki, Baileys would be delicious! Try stirring in about 3tbsp just towards the end of the beating stage, but while its still soft.
  • Katie o
    November 25, 2012
    This recipe never fails for me :) I have made it with fruit and nuts, chocolate, amoretto and just made some with stem ginger for a more Christmassy flavour! :) Love it
  • Sylvia
    November 24, 2012
    Well I have just made my 2nd batch of fudge. This time I added 2 teaspoons of liquid glucose at stage one and only boiled up to 114*. Perfect creamy fudge. Not at all crumbly like my 1st attempt.
    Really happy.

    Carnation says:
    Hi Syliva, well done - everyone likes it slightly different. This sounds deelicious! :)
  • amythyst
    November 24, 2012
    Hi, i have made this numerous times but it never lasts very long as everyone eats it! I am planning to make some for xmas and birthday presents. How long will it keep?

    Carnation says:
    Hi Amanda, we would suggest keeping the fudge in an airtight box it should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • Christmas witch
    November 23, 2012
    Absolutely delicious, and very easy to make, only problem is, it's too good and you can't stop eating it!
  • Sylvia
    November 22, 2012
    Sorry my last comment should have read 118* not 180*

    Carnation says:
    Hi Sylvia! Yes definitely not 180!!
  • Sylvia
    November 22, 2012
    I have just made this fudge and I too find it has gone very crumbly and quite hard. I read the comments about the importance of heating to 180 and beating for 10 mins, I used a thermometer so got it to 180 but could only beat it for 4 mins before it set solid in the bowl!!
    But it does taste good. Advise please.

    Carnation says:
    Hi Sylvia, wow that does sound quick! Perhaps you don't know your own strength! Sounds like you got everything right - our suggestion is just then to beat until it starts to turn thick - if you want to test a bit - drop some into a bowl of cold water and then you can see if it sets.
  • Mungbean
    November 21, 2012
    Are you going to be adding some new sweet recipes soon for christmas?

    Carnation says:
    Hi Mandy, we are planning to introduce some new recipes early next year - but would love to know if you have any special requests? Baking or desserts? :)
  • Fiona
    November 21, 2012
    Hi,

    Would i be able to add pecans to this? And, if chocolate chips are added when you suggest, do they melt or no?

    Thanks
    Fiona

    Carnation says:
    Hi Fiona, mmm both sound delicious! Toast the pecans in the oven or in a dry pan gently for 5-8 minutes first. With the chocolate chips - cool the fudge before beating for 5 or so minutes, beat until thick and then fold the chocolate in or just push into the top at the end! They may well melt a little but will still be lovely! Good luck!
  • denise
    November 20, 2012
    Hi, i made this fudge for the first time tonight but it was crumbly fudge rather the squishy fudge (it still tastes nice). do you know where I went wrong as I would like to make squishy fudge?

    Carnation says:
    Hi Denise, sounds like you may have beaten it for a little too long - at the end of the boiling stage, allow it to cool slightly then beat only until it turns thick - you should still be able to pour it/spread it into the tin. If you drop a little of the fudge into ice cold water you can see if it sets. Let us know how you get on next time!
  • maz
    November 18, 2012
    What could wevaddvto the fudge to make it a bit more complex

    Carnation says:
    Hi Mary, why not try reading some of our suggestions here - for Irish Cream Liqueur or Rum and Raisin, melted chocolate or try any dried fruit and nuts of your choice! Have fun!
  • Mungbean
    November 14, 2012
    I'm going to be adding Baileys, will this effect the storage time.

    Carnation says:
    Hi Mandy, mmm yummy! The alcohol should not affect the keeping - keep in an airtight box for upto 3 weeks.
  • nettiebuk
    November 13, 2012
    Hi gonna make this tomorrow but rum & raisin flavour. How much would you suggest I use? Can I use semi skimmed milk or does it have to be fill fat.

    Carnation says:
    Hi Lynette, rum and raisin would be delicious! Try soaking 115g raisins in 2-3tbsp rum while you make the fudge, then stir in just towards the end of the beating stage, but while its still soft. Also semi skimmed milk is fine!
  • Mandy
    November 12, 2012
    I am going to add some Baileys next time I make this fudge but am not sure how much to add and when to add it. Please advise if this will effect the setting. Thanks

    Carnation says:
    Hi Mandy, yes it will so only add a small amount - up to about 3tbsp should be ok. Add the alcohol at the end before you beat the mixture to set it. What flavour are you making we'd love to know?!
  • Tracey
    November 11, 2012
    Hi, if I want to add alchohol to the recipe, will it affect it setting?

    Carnation says:
    Hi Tracey, yes it will so only add a small amount - up to about 3tbsp should be ok. Add the alcohol at the end before you beat the mixture to set it. What flavour are you making we'd love to know?!
  • nat
    November 04, 2012
    Hi,I followed the instructions precisely but the fudge has not set and looks like the picture for step 3, after 5 hours of leaving it. Do you have any suggestions on where I am going wrong ?I beat the mixture for over ten minutes and it looked like it was thick enough.

    Carnation says:
    Hi Nat, hmm we think perhaps the mixture didn't get hot enough - you could try to re-boil the mixture for a little longer (it needs to reach about 116C on a thermometer if you have one). Then cool slightly, rebeat and that should work. Let us know how you get on?
  • Parkie
    October 29, 2012
    Could I use the caramel condensed milk or would this be too sweet?

    Carnation says:
    Hi Ellen, we haven't tested this with Caramel though we think it might go too dark - though your're welcome to experiment! Let us know how it goes?! :)
  • designacake
    October 24, 2012
    Hi - can you advise shelf life of this once made please Many thanks

    Carnation says:
    Hi Karen, we would suggest keeping the fudge in an airtight box it should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • Mookie54
    October 22, 2012
    Hello Made the fudge today and following the recipe to the letter and everything looked like the pictures. But it went all chalky at the end. Not sure what happened??? Did I over beat, burn under cook?? I used a themometer so really confused.

    Carnation says:
    Hi Rachel, sorry to hear that... The beating stage is really responsible for the degree of graininess - so next time we would suggest you just beat a little less - just until its turning thick. Some like it soft and some like it grainy so its really up to you!
  • sihylands
    October 21, 2012
    How long should the fudge keep for?

    Carnation says:
    Hi Simon, we would suggest keeping the fudge in an airtight box it should keep fine for about 3 weeks. Though it never lasts that long in the Carnation Kitchen!
  • buzby
    October 20, 2012
    Hi, could you please tell what the shelf life would be on this and also best way to store. I am thinking of providing this as part of a hamper of foodie gifts and would require best before date from date of producing. thank you.

    Carnation says:
    Hi Kay, sounds like a lovely idea! What else is going in your hamper - we'd love to know! The fudge should keep for about 3 weeks in an airtight container away from moisture. Happy cooking!
  • Lisa_Lou
    October 17, 2012
    I just made it following the recipe exactly and it was perfect! The demerara added such a lovely depth of flavour and I also added a generous pinch of sea salt. Really delicious :)

    Carnation says:
    Hi Lisa, you're so on trend! Salted caramel, salted fudge and salted chocolate truffles are all the rage at the moment.... Sounds divine!
  • mandy
    October 17, 2012
    I made this one flavoured with ameretto and one with baileys it was lovely and it went down really well ath the wedding

    Carnation says:
    Hi Amanda, sounds deelish! :)
  • Becks
    October 15, 2012
    I made the fudge but it wouldn't go thick when I was stirring it where did I go wrong

    Carnation says:
    Hi Rebecca, sometimes its easier to allow the mixture to cool slightly before beating it and it does take quite a long time! Be patient and get those muscles going! Also did you make sure it boiled for the correct time?
  • was
    October 10, 2012
    Made the fudge but it turned out gritty with the sugar granules not dissolved.

    Carnation says:
    Hi Warren, sounds like either the first stage wasn't done slowly enough or that perhaps you beat it just a little bit too long. Take your time next time and I'm sure it will be perfect!
  • Linley
    October 06, 2012
    Hi. Made fudge today. This is particularly for tabelmabel who submitted a comment in September. Don't use Demerara sugar....it burns! Use white caster sugar. Also use an electric whisk. You won't lose patience so easily and it helps to stop burning. It will "whisk out" any burnt bits and dissolve them! My top tip for flavour is to use carnation evaporated milk instead of milk!

    Carnation says:
    Hi Caroline, great idea to use Carnation Evaporated Milk for an even richer flavour mmm!
  • mandy
    October 03, 2012
    i am wanting to make this for wedding favours if i flavour this with liquid ie brandy peppermint when do i add it

    Carnation says:
    Hi Amanda, we would suggest you add the flavouring just before you start the beating. Sounds like a fab idea - lucky guests!
  • Gillie
    October 03, 2012
    Phew! I used to make this back in the 80's but appear to have lost the recipe. I got it from the back of a tin of condensed milk - found 4 other recipes but not this one. I made pounds and pounds of it - thank goodness I've found the recipe again!

    Carnation says:
    Hi Gill, great stuff! Glad we could reinvigorate your confectioners skills!
  • mandy
    September 26, 2012
    doing fudge for wedding favours and would like to add baileys when is the best time to add it during cooking?

    Carnation says:
    Hi Amanda, this sounds delicious! We haven't tested this but we think the best option would be to add a small amount of liqueur just before the beating stage, off the heat - no more than a couple of tablespoons as the alcohol will make the fudge softer. Please let us know how you get on!
  • Mungbean
    September 24, 2012
    I made the fudge, which turned out perfect but after a week it became very moist, where did I go wrong

    Carnation says:
    Hi Mandy, the fudge is kept best in an airtight container away from light, heat and moisture. If it starts to really melt then you can carefully re-boil the mixture and re-set! Or just serve it warm as a sauce over ice cream mmm...
  • sarah
    September 23, 2012
    My fudge went kind of brittle and hard and tasted somewhere between toffee and fudge - strange! I think I followed the instructions to the letter so i'm not sure what went wrong??

    Carnation says:
    Hi Sarah, sounds like the fudge got a little too hot? It needs a nice even temperature and a watchful eye to stop it catching. However we LOVE toffee so perhaps you've just invented something amazing?! Toffudge?
  • mamzdabest
    September 23, 2012
    just made the fudge and tasted absolutely delicious, didn't last a day though :-)

    Carnation says:
    Hi Mariam, we have that trouble in our kitchen - being a great cook means you are never short of friends!
  • tabelmabel
    September 23, 2012
    made the fudge today and it's all gone wrong! Lack of patience on my part made me turn the heat back up (as my sugar thermometer showed the temp too low for ages) I burnt the fudge, it turned to rock hard toffee very quickly and only then did the thermometer respond!

    I will try again using the ball of fudge in the water test!

    Meanwhile, I would not describe this as ridiculously easy - definitely skill and patience needed!

    Carnation says:
    Hi Laura, I think you're right we'll change the difficulty rating... It can be tricky and sometimes the thermometers are a bit slow to respond : ( Don't give up sounds like you were so close!
  • Grace
    September 20, 2012
    I made this according to the video and instructions at the weekend but it never set. It remained liquid-ish. I had it on for 10mins, then began to beat but it wasn't stiffening like the photo/video so i put it back on for another 5-8 mins. Then transferred to a cool bowl and beat for 10mins but it just didn't go stiff. I put it in a tray and left overnight. the next morning, it was still just very thick and not set at all. (ie thick liquidy). if i try again, what can i do. I like fudge to be hard so you can bite into it (ie crumbly and not too pastey). thanks

    Carnation says:
    Hi Grace, the fudge needs to get really really hot first - about 116C - so if you have a sugar thermometer this really helps! This stage is crucial or no matter how long you beat it it will not set. If you like your fudge crumbly beat until its starting to go grainy and very thick before transferring to the tin.
  • Susannah
    September 16, 2012
    I made this fudge yesterday for the first time but it has turned out extremey sugary with a sugary texture and is crumbly to cut rather than smooth and creamy.. Does anyone know what could of caused this / what i may of done wrong and how I can make it nicer in the future. Thank you

    Carnation says:
    Hi Susannah, sounds like you might have over-beaten the fudge.. Try transferring the unbeaten mixture to a bowl, let it cool slightly then beat by hand with a wooden spoon until it gets really thick but before it sets and starts to turn grainy. Pour into the tin and cool completely.
  • Becca
    September 13, 2012
    Is this recipe suitable for home freezing?

    Carnation says:
    Hi Rebecca, no the fudge won't freeze but it will keep well in an airtight container away from light, heat and moisture.
  • Libby
    September 07, 2012
    Hi, Does anyone know how long the fudge keeps? I was hoping to make some to give as christmas presents as part of a hamper containing other homemade treats!

    Carnation says:
    Hi Anne, what a lovely idea! We suggest about 3-4 weeks if you keep it in an airtight container.
  • Annie
    September 01, 2012
    Hi.Made the fudge for the first time this week, what a hit with everyone!
  • Zakerno
    August 14, 2012
    The fist Fude I have made that hasn't tasted like fudge flavoured sugar.Will definately be trying out flavoured fudge with this one....MMMmmmm....
    I used a wide bottom pan & sugar thermometer as sugested in the video as well as keeping the sugar from the edge of the pan. Some great tips there. I also used the wok burner on the cooker as it has 2 rings of flame to help distribute the heat mor evenly on a wide base pan. As a beginner I give carnation 10 out of 10... :)
  • Zo
    August 05, 2012
    I just made the fudge and used a sugar thermometer to get it to 116 degrees (it took longer than the 15 mins suggested,but I don't think I had the hob temp up enough.I made sure there wasn't any undissolved sugar and beat it for ten mins and mine went grainy and crumbly too. Do you think I overbeat it? It wasn't lifting off sides and coming together like in your picture, but it went grainy up the sides of the pan as it cooled and thickened. Tastes good anyway tho, but I'd prefer it smoother so help please!

    Carnation says:
    Hi Zoe, our advice is to let the mixture cool a little before you start beating and if you see any grains of sugar on the pan remove them. We find it easiest to pour the mixture into a clean plastic bowl and beat until thick.
  • geisha
    July 31, 2012
    does it turn sticky after a long period of time

    Carnation says:
    Hi Wendy, best to keep the fudge in an airtight box out of the light. It should keep happily for a few weeks.
  • olimolly
    July 29, 2012
    this recipi works like a treat i love it
  • zibps222
    July 18, 2012
    HELP !! i love baking and have attempted this and it just didnt work, it didnt end up smooth it ended up very gritty and crumbly :-/ !!

    Carnation says:
    Hi Zoe, sorry to hear the fudge didn't work out for you... It sounds like it might be down to too much beating or it could be that there were some undissolved sugar mixed back in from the side of the pan - this can re-crystalise the mixture.
  • madebyme
    July 15, 2012
    I love this fudge sooo much! I cook mine longer than suggested because I like the crumbly texture I get when I do.
  • Cakeface
    July 02, 2012
    How long will it keep once made??

    Carnation says:
    Hello! If you keep in an airtight container it should keep happily for about a month (though it never lasts that long in the Carnation Kitchen!).
  • maz
    July 01, 2012
    this recipe is so scrummy 5 stars
  • jojomomo
    June 14, 2012
    This is really really delicious- although incredibly sweet. It's simple to make, it set perfectly and just tastes like heaven :) What a great recipe. Five stars! Thank you carnation :)
  • Nick
    June 05, 2012
    Aliya ,
    Step 1 can take quite some time . Make sure every sugar crystal has dissolved before the first bubble appears for step two.
    Also add two teaspoons of liquid glucose at step 1 .
    Use a thermometer but do not heat right up to 116C , take it off the heat at 114/115C as it will continue to heat up .

    Carnation says:
    Yes you're right Nick, best to do step one gently.  We don't tend to use liquid glucose but it will give a softer result if you do.  Sugar thermometers are great if you have one - but take care not to catch any very hot fudge on your hands!
  • Aliya x
    May 13, 2012
    This recipe was fantastic although i was looking for A creamy fudge. this one turned out crumbly. Delicious still. x


    Carnation says:

    Hi Aliya, there are 2 very important stages to get right when making tablet - the heating and the beating! The tablet mixture needs to get hot enough to set (about 116C) and then you need to beat it until it starts to go grainy and very thick. If your arm gets tired get some hired muscle! Or tip the mixture into a bowl and beat with an electric hand mixer - soak the beaters in boiling water after.