British Fudge
Indulge in the sweet, buttery delight of traditional British Fudge—a quintessential treat that combines rich, creamy textures with a melt-in-your-mouth sensation. Made with simple yet indulgent ingredients like granulated sugar, unsalted butter, whole milk, and velvety condensed milk, this recipe achieves its caramel-like flavor through careful heating and a touch of vanilla extract for that classic finish. Perfectly smooth and slightly crumbly, this homemade fudge is cooked to the precise "soft ball stage" for a professional-quality texture. With just 10 minutes of prep and a bit of precision stirring, you’ll have a batch of 20 luscious squares ideal for gift-giving, dessert tables, or as a luxurious everyday snack. Let this timeless British candy take center stage in your kitchen—easy to make, impossible to resist, and guaranteed to satisfy every sweet tooth!
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Recipe Information
Ingredients
- 450 grams Granulated sugar
- 150 grams Unsalted butter
- 125 milliliters Whole milk
- 400 grams Condensed milk
- 1 teaspoon Vanilla extract
Instructions
Line an 8-inch (20 cm) square baking tin with parchment paper, ensuring the paper extends slightly over the edges for easy removal later.
In a large, heavy-bottomed saucepan, add the sugar, butter, whole milk, and condensed milk.
Place the pan over low heat, stirring gently and continuously with a wooden spoon until the sugar has dissolved completely and the mixture is smooth. Avoid letting it boil at this stage.
Increase the heat to medium and bring the mixture to a gentle boil. Stir frequently to prevent sticking. Be cautious as the mixture will become very hot.
Using a candy thermometer, continue cooking the mixture while stirring until it reaches 116°C (240°F), also known as the 'soft ball stage'. This usually takes 10–15 minutes. If you don’t have a thermometer, drop a small amount of the mixture into cold water; it should form a soft, malleable ball.
Once the desired temperature is reached, immediately remove the pan from the heat and let the mixture cool for 5 minutes. Do not stir during this cooling period.
After cooling, add the vanilla extract. Using a wooden spoon or an electric hand mixer, beat the mixture vigorously for 5–10 minutes until it thickens and loses its gloss. This step is crucial for achieving the perfect fudge texture.
Quickly pour the mixture into the prepared tin, smoothing the top with a spatula. Work quickly, as the fudge will start to set as it cools.
Allow the fudge to cool completely at room temperature before cutting. This will take around 1–2 hours.
Once set, remove the fudge from the tin using the parchment paper overhang and cut it into squares. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
4182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 674.1 g | 245% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 674.3 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1327 mg | 102% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1718 mg | 37% | |
*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.
