creamy vintage fudge

I love fudge. Love it. It’s creamy, silky, crumbly, and delicious; what’s not to like? And since it was my friend’s birthday a couple of weeks ago (yes I know, i’m awful at on time, so her present is a little late.. oopsies- definitely worth the wait though!) I thought as part of her birthday hamper, she could have some of my amazing delicious fudge (also, i’m not all that modest), but honestly, you have to try this recipe, it’s so good, and it strengthens your arm muscles!

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They make great presents, especially in christmas hampers, but that’s a few months away, so for now, you’ll just have to enjoy it for no reason!

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  • 397g tin condensed milk (carnation is really good!)
  • 150ml milk
  • 450g demerara sugar
  • 115g butter


  1. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves. (make sure to stick closely to this recipe, and keep going with the beating, don’t give up!)
  2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
  3. Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes).
  4. Pour into the prepared tin and leave to cool before cutting into squares.



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