Ultimate Fudge Recipe | Carnation (2024)

Ultimate Fudge Recipe | Carnation (2)

Ultimate Fudge Recipe | Carnation (3)

# Fudge and Sweets

Ultimate Fudge Recipe | Carnation (4)

Prep: 15 mins

Cook: 25 mins

Ultimate Fudge Recipe | Carnation (5)

Bit Tricky

Ultimate Fudge Recipe | Carnation (6)

Serves: 36

Our ultimate fudge is one of our oldest and most treasured recipes. Loved through the generations, it makes a great homemade gift for your family and friends. Made with our delicious Carnation Condensed Milk, this fudge recipe promises to be your creamiest yet.

Nutrition and allergy information

Each serving typically contains:

Energy

480kJ

114kcal

6%

Fat

3.6g

5%

Saturates

2.3g

12%

Sugars

19.4

22%

Salt

0.11g

2%

of an adult's Reference Intake (RI)*

Energy per 100g: 2151kJ/511kcal

Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

For allergens, always check the ingredients list of each product used. Recipe contains:

  • Milk

Print Recipe

Ultimate Fudge Recipe | Carnation (7)

'Best tasting fudge ever! If you follow the instructions to the letter it is the best fudge you'll ever make. It's so easy too!'

Nick

Read more reviews

Ingredients

Method

Carnation Condensed Milk

397g

Milk

150ml

Demerara sugar

450g

Butter

115g

You will also need...

20cm square tin lined with baking parchment

Print Recipe

Step 1 of 6

Watch our quick video to see how to make our Ultimate Fudge!

Step 2 of 6

Ultimate Fudge Recipe | Carnation (8)

Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

Step 3 of 6

Ultimate Fudge Recipe | Carnation (9)

Bring to a steady boilfor 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching.

The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.

Step 4 of 6

Remove the fudge from the heat and leave to cool for 5 minutes.

If you want to add other ingredients and flavours - add them before you start beating the fudge.After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.

Step 5 of 6

Ultimate Fudge Recipe | Carnation (10)

Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

Step 6 of 6

Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.

The fudge will keep for up to 2 weeks in an airtight container at room temperature.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Ultimate Fudge Recipe | Carnation (12)

00:00

Ultimate Fudge - Step 1.mp4

Step 1 of 5

Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

Ultimate Fudge - Step 2.mp4

Step 2 of 5

Bring to a steady boilfor 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.

Set A Timer

Drag left and right to adjust timer

Step 3 of 5

Remove the fudge from the heat and leave to cool for 5 minutes.

Ultimate Fudge - Step 4.mp4

Step 4 of 5

Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

Ultimate Fudge - Step 5.mp4

Step 5 of 5

Press into the prepared tin and leave to cool and set before cutting into squares.

Ultimate Fudge Recipe | Carnation (13)

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Ultimate Fudge Recipe | Carnation (25)

Ultimate Fudge Recipe

  • Ultimate Fudge Recipe | Carnation (26)

    Prep: 15 mins

    Cook: 25 mins

  • Ultimate Fudge Recipe | Carnation (27)

    Bit Tricky

  • Ultimate Fudge Recipe | Carnation (28)

    SERVES: 36

Ultimate Fudge Recipe | Carnation (29)

  • Ingredients

    Carnation Condensed Milk

    397g

    Milk

    150ml

    Demerara sugar

    450g

    Butter

    115g

    You will also need...

    20cm square tin lined with baking parchment

  • Method

    Step 1 of 6

    https://www.youtube.com/watch?v=GzWnswXncv0

    Watch our quick video to see how to make our Ultimate Fudge!

    Step 2 of 6

    Ultimate Fudge Recipe | Carnation (30)

    Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

    Step 3 of 6

    Ultimate Fudge Recipe | Carnation (31)

    Bring to a steady boilfor 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching.

    The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.

    Step 4 of 6

    Remove the fudge from the heat and leave to cool for 5 minutes.

    If you want to add other ingredients and flavours - add them before you start beating the fudge.After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.

    Step 5 of 6

    Ultimate Fudge Recipe | Carnation (32)

    Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

    Step 6 of 6

    Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.

    The fudge will keep for up to 2 weeks in an airtight container at room temperature.

Ultimate Fudge Recipe | Carnation (2024)

FAQs

What is the secret to good fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Is evaporated milk or condensed milk better for fudge? ›

The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

How do you know when fudge is beaten enough? ›

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

How to make fudge creamy and not grainy? ›

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

Do you stir fudge when it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Can I use heavy whipping cream instead of evaporated milk in fudge? ›

With its very similar consistency, 1 cup of heavy cream can replace 1 cup of evaporated milk in sweet and savory dishes. While the flavor will be blander than evaporated milk's unique caramelized tones, the texture will be noticeably richer.

Why won't my condensed milk fudge set? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

Why is my condensed milk fudge grainy? ›

– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.

What is the best pan to make fudge in? ›

Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core. Copper's exceptional heat conductivity offers unparalleled temperature control, an asset when working with finicky ingredients like sugar.

What to do with failed fudge? ›

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Why did my fudge turn out like taffy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

What went wrong with my fudge? ›

Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.

Can you remelt fudge? ›

How do you make hard, crumbly fudge soft again? Add 3–4 US tbsp (44–59 ml) of whipping cream and remelt the fudge. If you let your fudge get too hot, the sugars will start to concentrate and the fudge will be crumbly, dull, and hard.

Will powdered sugar thicken fudge? ›

How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar. This, however, can make the fudge very sweet.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How can I firm up my fudge? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How do you keep fudge smooth? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

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