Dessert

Classic Fudge Recipe

ByBen Miller February 4, 2026February 4, 2026

Introduction

Classic fudge is a rich, creamy treat that melts in your mouth with a deep caramel flavor. Made with simple ingredients like butter, condensed milk, and muscovado sugar, it’s a timeless sweet perfect for sharing or gifting.

The image shows many small, rectangular pieces of light brown fudge scattered on a white marble textured surface, with a few crumbs around. The fudge pieces have smooth tops and slightly rough edges, stacked in two or three layers in some places but mostly lying flat. To the right, there is an old, dark knife with a worn handle lying flat on the surface. On the left edge, a slightly wrinkled white cloth is partly visible on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g salted butter, plus extra for the tin
397g can condensed milk
460g light muscovado sugar
150ml whole milk
2 tsp vanilla bean paste

Instructions

Step 1: Butter and line a 20cm square cake tin with baking parchment to prepare it for the fudge.
Step 2: Combine the butter, condensed milk, muscovado sugar, and whole milk in a large saucepan over low heat. Stir continuously until the sugar dissolves completely.
Step 3: Increase the heat and bring the mixture to a boil. Let it bubble for 10 minutes, stirring constantly until the mixture reaches 115°C (239°F) on a sugar or probe thermometer.
Step 4: Remove the pan from heat and allow the mixture to cool to 110°C (230°F).
Step 5: Stir in the vanilla bean paste, then use a stand mixer or electric hand whisk to beat the mixture until it cools to 60°C (140°F). This process breaks up any large sugar crystals and thickens the fudge.
Step 6: Spoon the thick, matte fudge into the prepared tin and press down gently with a spoon to smooth the surface.
Step 7: Let the fudge set completely before cutting it into squares to serve.

Tips & Variations

Use a reliable sugar thermometer to ensure accurate temperatures for the perfect texture.
Substitute the vanilla bean paste with 1 tsp of vanilla extract if unavailable.
For a nutty twist, fold in chopped toasted nuts just before pouring the fudge into the tin.
Line the tin with parchment paper extending over the edges for easy removal of fudge once set.

Storage

Store the fudge in an airtight container at room temperature for up to three weeks. Keep it away from heat and direct sunlight to prevent melting. When ready to enjoy, let the fudge come to room temperature if refrigerated for best texture.

How to Serve

Small square pieces of light brown fudge are scattered and stacked on a white board. The fudge has a smooth, slightly crumbly texture, with clean cut edges and soft shadows between the pieces. To the right of the fudge is an old metal knife with a dark handle, resting on the board. A white cloth is partially visible on the left side of the board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. You might want to add a small pinch of salt to maintain the balance of flavors.

What if I don’t have a sugar thermometer?

Without a sugar thermometer, you can test the fudge by dropping a small amount of the hot mixture into cold water. If it forms a soft, pliable ball, it has likely reached the correct temperature. However, using a thermometer is recommended for best results.

Classic Fudge Recipe

★★★★★

4.9 from 133 reviews

Author: Ben
Total Time: 30 minutes + setting time (at least 2 hours)
Yield: Approximately 24 squares 1x

Description

This classic fudge recipe delivers a rich, creamy, and buttery treat with the perfect balance of sweetness from muscovado sugar and condensed milk, infused with a hint of vanilla bean. Smooth, melt-in-your-mouth texture is achieved by careful cooking and cooling, making it an irresistible homemade confection.

Ingredients

Scale

Fudge Ingredients

125g salted butter, plus extra for greasing the tin
397g can sweetened condensed milk
460g light muscovado sugar
150ml whole milk
2 tsp vanilla bean paste

Instructions

Prepare the Tin: Butter and line a 20cm square cake tin with baking parchment to ensure the fudge can be easily removed once set.
Combine Ingredients: In a large saucepan over low heat, add the butter, condensed milk, muscovado sugar, and whole milk. Stir continuously until the sugar is fully dissolved to prevent graininess.
Cook to Temperature: Increase the heat and bring the mixture to a boil. Allow it to bubble for 10 minutes, stirring constantly, until the mixture reaches 115°C (239°F) on a sugar or probe thermometer. This precise temperature is critical for ideal fudge texture.
Cool Slightly: Remove the pan from heat and let the mixture cool down to 110°C (230°F). Cooling carefully stabilizes the sugar crystals before beating.
Add Vanilla and Beat: Stir in the vanilla bean paste, then beat the mixture using a stand mixer or electric hand whisk until it cools to about 60°C (140°F). This beating process helps to break up large sugar crystals, resulting in a smooth, matte-textured fudge.
Pour and Set: Spoon the thick fudge into the prepared tin and press down with a spoon to smooth the surface. Allow it to set completely at room temperature.
Cut and Store: Once set, cut the fudge into squares. Store in an airtight container where it will keep for up to three weeks.

Notes

Using a sugar or candy thermometer is essential to achieve the correct consistency.
Continuous stirring during cooking prevents burning and uneven texture.
Be careful not to over-beat the fudge once cooled, as it may become too hard.
If muscovado sugar is unavailable, dark brown sugar can be used as a substitute for similar flavor.
Ensure the fudge is completely cool before cutting to retain clean squares.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: British

Keywords: classic fudge, homemade fudge, muscovado fudge, creamy fudge, easy fudge recipe, vanilla fudge

Ben Miller

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