Easy Fudge

Easy Fudge

By April 5, 2018

Easy Fudge

This is a little bag of fudge we made for one of our fudge lovers Phil :-)

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.

  • Prep Time : 15 minutes
  • Cook Time : 10-15 minutes
  • Yield : 18
  • Allergens : ,

Instructions

Easy Fudge

1. Place the butter into a large non-stick saucepan and melt over a low heat. Stir until melted.

2. Add in the condensed milk and whisk in well. Gradually add in the icing sugar and whisk non stop.

3. Bring to the boil whisking continuously scraping the base of the pan. Take care while the mixture boils and during whisking as the fudge will be VERY hot!

4. 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 (approximately 112c- 115 C for soft fudge and 118C for tablet fudge). If you don't have a thermometer then its ready to pour out once the mixture starts to come away from the sides for the soft fudge. For tablet fudge continue to boil for a bit longer. The mixture will be more caramel coloured and will bubble quite high (please note there is only 3 minutes cooking time between these two types of fudge).

5. Remove from the heat and beat the fudge until very thick and starting to set.

6. Pour into the prepared tin and leave to cool before cutting into squares.

If you wish you can add chopped nuts or fruits.

Here is the YouTube video tutorial for Easy Fudge.

Credits:Laura at Sugar and Crumbs

This fudge is delicious with any of the Sugar and Crumbs Natural Flavoured Icing Sugars, at Sugar and Crumbs we've tried them all. Remember they will turn out an off white colour unless you colour them when using the white icing sugars. They are a deep dark chocolate when using the Sugar and Crumbs Natural Flavoured Chocolate Icing Sugars.

Easy Fudge

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4 Responses to Easy Fudge

  1. Camilla Jordan

    How long does this keep for? Just made a batch and it’s delicious! X

    • Maria

      Hi Camilla,
      It keeps for 4 to 6 weeks in an air tight container =)

      Enjoy x

  2. Claire

    How do you get it to have a less sugary gritty texture? I tried yours at cake bake and mine seems a little less smooth. Delicious though XX

    • Maria

      Hi Claire,
      You need to stir constantly if you want to hace a smooth texture. Keep whisking until reach the right temperature. Take out of the heat and whisk for a few seconds. xx

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