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 319.
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Rated 5 out of 5 by from Amazing! I don't get all the 1* reviews. Novice cook here, first time making fudge and also using this recipe, no thermometer or anything. Worked first time and so well! The fudge I made was more crumbly than silky, but I over beat the mixture when it was setting which I read could lead to that texture. Will try again another time and beat it a little less in hopes of a smoother texture. A tip to new people to the recipe; watch the video on how to do it. I watched it without sound just to get an idea on how each stage would look. It helps identify when it's ready.
Date published: 2021-04-06
Rated 1 out of 5 by from Complete rubbish Despite following the simple to the letter, I ended up with a brown sticky square of milky sweet tasting substance that refused to hold it's shape even after 12 hours in the freezer.
Date published: 2021-04-04
Rated 5 out of 5 by from Fudge-tastic Made this a couple if weeks ago at the request if some pupils, one of whom asked for a creamy fudge like his grandmother used to make. His smile was a picture when he tasted this and I’ve made it three times since. Excellent.
Date published: 2021-03-31
Rated 1 out of 5 by from Not an equivalent alternative Accidentally bought the vegan condensed milk alternative; really thin compared to the its non-vegan equivalent. Made fudge as per recipe, it declined to set, fridge overnight, and heated again the next day. Three days on and it's still like warm plasticine. If using the vegan version, the quantity of other ingredients may need adjusting.
Date published: 2021-03-30
Rated 5 out of 5 by from Food chemistry Interesting experiment. I came here to rescue a recipe from elsewhere. My advice is to have a few goes at this. If you keep the heat high while cooking and then keep beating until it cools, you do get Scottish tablet. If you use a low heat, you boil out all the water and get toffee or worst case it separates. Add a tablespoon of milk and reboil - you need to take it off the heat while it's still frothy.
Date published: 2021-03-26
Rated 5 out of 5 by from Great for my first try! So happy watched the video read instructions and did it had work stirring constantly but so happy with result xx
Date published: 2021-03-19
Rated 5 out of 5 by from Delicious My husband loves fudge, and this was my first attempt at making it - went down an absolute treat
Date published: 2021-03-18
Rated 1 out of 5 by from Slow cooker I tried this recipe in a slow cooker as I have made fudge in it before and it didn't set is there any tips I can use
Date published: 2021-03-16
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