Classic Fudge Recipe
Introduction
Classic fudge is a rich, creamy treat perfect for satisfying your sweet tooth. This easy recipe yields smooth, melt-in-your-mouth squares that are perfect for sharing or gifting.
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
- Step 1: Butter and line a 20cm square cake tin with baking parchment to prepare it for the fudge.
- Step 2: Place the butter, condensed milk, sugar, and milk in a large saucepan over low heat. Stir continuously until the sugar dissolves completely.
- 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.
- Step 4: Remove the saucepan from the heat and allow the mixture to cool to 110°C. Stir in the vanilla bean paste.
- Step 5: Beat the mixture with a stand mixer or electric hand whisk until it cools down to 60°C. This process helps break up any large sugar crystals and results in thick, matte fudge.
- Step 6: Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface evenly.
- Step 7: Leave the fudge to set completely before cutting it into squares.
Tips & Variations
- Use a sugar thermometer for accurate temperature control to achieve the perfect fudge texture.
- Swap vanilla bean paste for other flavors like peppermint or almond extract for a different twist.
- If you prefer a nutty crunch, fold in chopped toasted nuts before spooning the fudge into the tin.
Storage
Store the fudge in an airtight container at room temperature for up to three weeks. To keep it fresh longer, you can refrigerate it—just allow it to come to room temperature before serving for the best texture.
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 the mixture to balance the sweetness and enhance the flavor.
What if I don’t have a sugar thermometer?
Without a thermometer, cook the mixture until it thickens and starts to pull away from the sides of the pan, but using a thermometer is recommended for consistent results.
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Classic Fudge Recipe
- Total Time: 30 minutes
- Yield: approximately 25 pieces 1x
Description
Classic fudge recipe combining salted butter, condensed milk, muscovado sugar, and vanilla to create a rich, creamy, and smooth treat with a delightful soft texture. Perfect for homemade sweet indulgence, this traditional fudge is cooked on the stovetop and then set in a tin.
Ingredients
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
- Prepare the Tin: Butter and line a 20cm square cake tin with baking parchment to ensure the fudge doesn’t stick and can be removed easily once set.
- Combine Ingredients: Put the butter, condensed milk, sugar, and milk into a large saucepan over low heat. Stir continuously to dissolve the sugar completely without boiling yet.
- Boil the Mixture: Increase the heat and bring the mixture to a boil. Allow it to bubble for 10 minutes while stirring constantly, carefully monitoring until it reaches 115°C using a sugar or probe thermometer.
- Cool Slightly: Remove the pan from heat and let the fudge mixture cool down to 110°C to prepare for beating and prevent crystallization.
- Add Vanilla and Beat: Stir in the vanilla bean paste. Then, beat the mixture using a stand mixer or electric hand whisk until it cools further to 60°C. This process helps break up any large sugar crystals and creates a thick, matte-looking fudge.
- Set the Fudge: Spoon the thickened fudge into the prepared tin, pressing down with the back of a spoon to smooth the surface evenly.
- Leave to Set and Serve: Allow the fudge to fully set at room temperature. Once firm, cut into squares for serving. Store in an airtight container for up to three weeks.
Notes
- Use a reliable sugar thermometer to monitor temperature accurately for best texture.
- Constant stirring is essential to prevent burning and ensure even cooking.
- The cooling and beating step is crucial to prevent grainy fudge and achieve smooth consistency.
- Butter and parchment-paper lining aid in easy removal of the fudge from the tin.
- Store in a cool, dry place in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: classic fudge, homemade fudge, salted butter fudge, sweets, British dessert
