Heavenly Fudge

Makes about 60 pieces / Vegetarian

I adore this fudge – it’s sweet, a little bit crumbly and creamy, and oh so hard to resist.

It only takes 20 minutes to make from start to finish. My sister, Simone, and I used to make fudge with Mum when we were little, and I still make it now.


  • 1 x 375g tin of condensed milk
  • 100g (4oz) butter
  • 450g (1lb) caster or muscovado sugar


  1. Place the condensed milk, butter and sugar in a saucepan. Stir and bring to the boil.
  2. Boil for about 10 minutes, stirring all the time (do not let it burn on the bottom) until it reaches the soft ball stage. To test for this, put a 1/2 teaspoon blob of the fudge into a bowl of cold water – it should be firm but malleable.
  3. Remove from the heat and sit the bottom of the saucepan in a bowl of cold water that comes 2–3cm (3/4–1 1/4in) up the outside of the pan. Stir until the fudge cools down a bit – it will go from smooth, shiny and toffeeish, to looking matt in appearance, thick and grainy.
  4. Scrape the contents of the saucepan into a square cake tin 20 x 20cm (8 x 8in) or to cover about two-thirds of a small Swiss roll tin or baking tray. The fudge should be 1–1.5cm (1/2–3/4in) thick. Let it cool, then cut into squares.


  • Vanilla Fudge
    • Add 1 teaspoon of vanilla extract or essence to the ingredients at the start.
  • Chocolate Fudge
    • Add 75g (3oz) dark chocolate (with 70% cocoa solids if possible), chopped, to the fudge when you take it off the heat. Stir to melt the chocolate before placing in the bowl of cold water.