Ultimate fudge
Ultimate fudge

Ultimate Fudge Recipe

Time
Prep: 15 mins
Cook: 25 mins
Difficulty
Bit Tricky
serves
Serves: 36

Our ultimate fudge is one of our oldest and most treasured recipes. Loved through the generations, it makes a great homemade gift for your family and friends. Made with our delicious Carnation Condensed Milk, this fudge recipe promises to be your creamiest yet.

Ultimate Fudge
'Best tasting fudge ever! If you follow the instructions to the letter it is the best fudge you'll ever make. It's so easy too!'
Nick

Milk

150ml

Demerara sugar

450g

Butter

115g

You will also need...

20cm square tin lined with baking parchment

Step 1 of 6

Watch our quick video to see how to make our Ultimate Fudge!

Step 2 of 6

Ultimate Fudge Recipe

Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

Step 3 of 6

Ultimate Fudge

Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. 

The mixture should reach 113-115°C on a sugar thermometer if you have one.  If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.

Step 4 of 6

Remove the fudge from the heat and leave to cool for 5 minutes. 

If you want to add other ingredients and flavours - add them before you start beating the fudge. After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.

Step 5 of 6

ultimate fudge

Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes).  The longer you beat once it starts to thicken then the more crumbly the final fudge will be.  If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

Step 6 of 6

Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.

The fudge will keep for up to 2 weeks in an airtight container at room temperature.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Ultimate Fudge is rated 4.3 out of 5 by 328.
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Rated 5 out of 5 by from Love this recipe. Weirdly, I made 2 lots of Fudge today . The 1st one I used Billingtons sugar and it still isn’t quite set. 2 nd was Tate & Lyle and I’ve already sampled a few pieces from that batch!! So I think I’ve found what’s best for my fudge. Both bags sugar are unrefined Demerara so no idea what the difference is. ( My previous batches all perfect and also Tate and Lyle ...
Date published: 2021-05-06
Rated 1 out of 5 by from Awful recipe Awful recipe, I have made lots of fudge recently and all turned out fine but this one awful, gritty and burnt. Should have stuck with what I know!
Date published: 2021-05-06
Rated 5 out of 5 by from Worked brilliantly Easiest recipe, use an automatic stirrer too which takes away the laborious task of stirring. Times are slightly off, it takes me MUCH longer than the times state here, but stick with it and keep folding at the end it WILL combine. I'm doing this today and adding rum soaked raisins!
Date published: 2021-04-28
Rated 5 out of 5 by from Best fudge ever Made this for my husband and he said it's the best fudge he's ever tasted. And he's a fudge connoisseur lol. I'm making it every week now.
Date published: 2021-04-25
Rated 5 out of 5 by from Best tasting fudge. Set a bit faster than recipe, i should have poured out instead of waiting.
Date published: 2021-04-21
Rated 5 out of 5 by from Easy Fudge I found this by accident,I'm so glad that i did.Easy to follow steps,tastes better than shop bought.
Date published: 2021-04-19
Rated 4 out of 5 by from Easy to make I made fudge a while ago, but I think I stirred it a bit too much, it set perfectly as tablet. Albeit I like tablet, I prefer soft fudge. Obviously my own fault.... I’m going to try again.
Date published: 2021-04-18
Rated 5 out of 5 by from Yummy Made this today. I used the cold water method to see when it was ready. I doubled the recipe and added choc and biscuit crumble to the top.
Date published: 2021-04-17
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