Danish Fudge
Indulge in the irresistible charm of Danish Fudge, a velvety-smooth confection that's as rich in flavor as it is simple to make. Crafted with a handful of pantry staples like granulated sugar, sweetened condensed milk, and creamy unsalted butter, this melt-in-your-mouth treat is elevated with a touch of vanilla and a pinch of sea salt for a perfectly balanced sweetness. Made using the classic soft-ball stage technique, this recipe ensures a luxurious texture that’s both firm and fudgy. With just 10 minutes of prep time and a quick 25 minutes on the stove, you'll have 16 decadent squares of homemade fudge to savor or gift to loved ones. Perfect for holidays, special occasions, or simply indulging your sweet tooth, this recipe is a must-try for fudge enthusiasts.
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Recipe Information
Ingredients
- 300 grams granulated sugar
- 100 grams unsalted butter
- 400 grams sweetened condensed milk
- 100 milliliters whole milk
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving some overhang on all sides for easy removal. Lightly grease the parchment paper to prevent sticking.
In a heavy-bottomed saucepan, combine the sugar, unsalted butter, sweetened condensed milk, and whole milk. Place the saucepan over medium heat and stir continuously until the sugar dissolves and the butter melts.
Increase the heat to medium-high and bring the mixture to a gentle boil. Stir frequently to prevent the mixture from sticking to the bottom or sides of the pan.
Attach a candy thermometer to the saucepan and continue cooking the mixture while stirring regularly. Allow the mixture to reach a temperature of 116°C (240°F), also known as the soft-ball stage. This will take about 20-25 minutes.
Once the fudge reaches the desired temperature, immediately remove it from the heat and stir in the vanilla extract and a pinch of sea salt. Stir vigorously to ensure the vanilla is evenly distributed.
Pour the hot fudge mixture into the prepared pan, using a spatula to spread it evenly. Allow the fudge to cool at room temperature for 1 to 2 hours, or until it has fully set.
Once the fudge is firm, use the overhanging parchment paper to lift it out of the pan. Place it on a cutting board and use a sharp knife to cut it into 16 equal squares.
Store the Danish fudge in an airtight container at room temperature for up to two weeks, or in the refrigerator for up to a month. Serve and enjoy!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 522.9 g | 190% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 523.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1285 mg | 99% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1669 mg | 36% | |
*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.
