Fudge
Rich, buttery, and perfectly smooth, this traditional homemade fudge is easy to make and sets beautifully every time. With just a few simple steps and ingredients, you’ll have melt-in-the-mouth fudge ready to enjoy or gift.
Updated : 06 November, 2025
Easy
About 20 min.
Ingredients
397 grams
Condensed milk
450 grams
Brown sugar
120 grams
Butter
125 milliliters
Milk
pinch
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Line a 20cm/8in square tin with baking paper. Place a glass of cold water in the freezer, or chill one in the fridge with ice cubes.
Step 2
Add all of the ingredients, except the salt, to a large, dry saucepan and set over a low heat. Stir continuously until the butter has melted and the sugar has fully dissolved.
Step 3
Gradually increase the heat to medium-high and bring the mixture to a rolling boil. Continue to cook for 10 minutes, stirring constantly - especially around the edges - to prevent the mixture from catching or burning. Take great care, as the mixture will be extremely hot.
Step 4
When the mixture has thickened and deepened in color, carefully test it by dipping a teaspoon into the pan and drizzling a little into your glass of iced water (remove any ice cubes first). It should form a soft, pliable ball that you can gently press between your fingers. If it’s still sticky or runny, continue boiling and repeat the test every 2-3 minutes until it reaches the correct consistency.
Step 5
Once ready, add a pinch of salt and beat the mixture well. Leave it to cool in the pan for 10 minutes, then beat again, breaking up the surface as it begins to set and lose its shine. Leave it for another 5 minutes, then beat once more.
Step 6
Pour the mixture into the lined tin, smoothing the top with the back of a spoon to level it out.
Step 7
Refrigerate for at least 3 hours, or until the fudge is completely firm and easy to slice without sticking to the knife. Remove it from the tin, place on a chopping board, and cut into 36 even pieces (6x6) using a sharp knife. Enjoy or store in an airtight container.