Ballymaloe Fudge
Indulge in the creamy, melt-in-your-mouth decadence of Ballymaloe Fudge, a timeless treat crafted with just five simple ingredients: granulated sugar, unsalted butter, full-fat milk, sweetened condensed milk, and a touch of fragrant vanilla extract. This traditional Irish fudge recipe delivers the perfect balance of sweetness and rich, buttery flavor, thanks to its careful cooking process and soft-ball stage precision. Made in under an hour, including a brief cooling period, this homemade fudge recipe is delightfully easy yet impressively luxurious. Perfect for gifting, entertaining, or savoring with a cup of tea, these bite-sized squares of fudge are sure to be a hit. With step-by-step instructions ensuring flawless results, Ballymaloe Fudge is the ultimate classic confection for any occasion.
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Recipe Information
Ingredients
- 450 grams Granulated sugar
- 120 grams Unsalted butter
- 150 milliliters Full-fat milk
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
Instructions
Grease a square 20cm (8-inch) baking tin with butter or line it with parchment paper for easy removal of the fudge.
In a heavy-bottomed saucepan, add the sugar, unsalted butter, full-fat milk, and sweetened condensed milk.
Place the saucepan over medium heat and stir continuously until the sugar has completely dissolved and the butter has melted.
Increase the heat to medium-high and bring the mixture to a gentle boil. Attach a sugar thermometer to the side of the saucepan, making sure it doesn’t touch the base.
Continue to cook the mixture, stirring frequently to prevent burning, until it reaches 116°C (240°F) — the soft-ball stage. This process will take about 15–20 minutes.
Once the temperature is reached, remove the saucepan from the heat and stir in the vanilla extract.
Allow the mixture to cool slightly for 5 minutes, then beat it vigorously with a wooden spoon until it thickens and starts to lose its glossy sheen. This step is crucial for achieving the perfect fudge texture.
Pour the fudge mixture into the prepared baking tin, spreading it out evenly with a spatula.
Allow the fudge to set at room temperature for 2–3 hours, or until firm. Do not refrigerate, as this can affect the texture.
Once set, cut the fudge into small squares with a sharp knife. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 566.5 g | 206% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 566.8 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 785 mg | 60% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
