Candy & Confectionery Recipes > Fudge

How to make fudge:
Fudge is really a form of toffee but it is cooked to a lower temperature and therefore does not set as hard as toffee. This is a recipe for plain fudge but it can be flavored with alcohol or fruit. See Cooking with Sugar for information on the tricky process of boiling sugar.


6 tablespoons butter
2 cups caster/superfine sugar
2 tablespoons golden syrup
3 tablespoons water
1 small tin of condensed milk
a few drops of vanilla extract
(see measure conversions for more information)


- Melt the butter, sugar and golden syrup with the water in a heavy bottomed saucepan.
- Stir, making sure that the sugar has dissolved completely.
- To this add the condensed milk and bring to the boil.
- Boil, stirring continuously for about 10 minutes or until the mixture turns golden brown.
- Test by dropping a small amount into a saucer of cold water.
- The mixture should form a soft ball.
- Remove from heat and beat with a wooden spoon until thick.
- Pour into a greased tin.
- When almost set mark the fudge into squares with a knife.
- Remove from the tin when the fudge is cold.