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This recipe is classed as easy

Rating 3.37 / 5 (3250 votes)

Prep time:
15 min, plus cooling
Cook time:
25 min
Makes about 36 pieces

Vanilla-scented home-made fudge from James Martin - an irresistible treat and easy to prepare! See our tips on how to make the perfect fudge


1. Grease an 18cm square cake tin.

2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

3. Bring to the boil and boil for 15-20 minutes, stirring all the time.

4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.

6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

7. Once set, cut the fudge into small squares and store in a sealed container.

Looking for more inspiration? Check out our best ever fudge recipes.

And for chocolate fiends, try our top 10 chocolate fudge recipes.

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Latest Comment


I made it and it turned out to be a toffee peny from Quality street!

FinnC58132 FinnC58132  Posted 23 Feb 2015 10:28 AM

I have tried many times to make good fudge and at last with this simple recipe my fudge turned out perfectly

DeborahM48370 DeborahM48370  Posted 07 Oct 2014 6:52 PM

If you're looking for soft, creamy fudge, this isn't it. Granted, it's a very simple recipe, but it cuts significant corners on ingredients and technique and results in a sugary, sometimes chewy end product. Having said that, it's an easy recipe for little kids to try (under supervision) but I think I'll go back to Nigella's recipe in future!

NinaG70869 NinaG70869  Posted 21 Aug 2014 9:40 AM

Great for those lazy days

JulieH10711 JulieH10711 Posted 19 Apr 2014 1:52 PM

Looks super yum!

Hattie91011 Hattie91011 Posted 04 Apr 2014 6:52 PM

Really tasty and easy to make. Im definitly making it again!!!

sianP59825 sianP59825 Posted 24 Mar 2014 9:32 PM

Fantastic, quick to make and very easy to follow.First time at making fudge and was perfect.

bernieM3118 bernieM3118 Posted 06 Feb 2014 8:46 PM

my first try at making fudge I undercooked it and this time I overcooked it hopefully the next time it's perfect x

AmyB49564 AmyB49564 Posted 03 Feb 2014 8:37 PM

Tasteless and takes far longer than recipe suggest

MinnieM96541 MinnieM96541 Posted 26 Jan 2014 9:32 AM

A bit of knack required for this one, this was the second recipe I tried, the fist one was more complicated and the results didn't set, this one has made crumbly but very tasty Fudge. I had to get my stronger half to do the mixing at the end and having tried it twice the results are improving each time so fingers crossed, third time's the charm.

EllieY64063 EllieY64063 Posted 19 Dec 2013 3:52 PM

My first time making fudge. Definitely use a thermometer for accurate results. The mixture does look a little pale to start with but just as you reach the soft ball stage the golden colour comes out.

MrsBM MrsBM Posted 13 Dec 2013 4:50 PM

First time making fudge. Absolutely delicious. Took good advice before starting and bought a sugar thermometer. Recipe says boil for 20 mins, but it took 45 mins to reach soft ball stage. I would not have known this without the thermometer. Will definitely make it again.

KylieW68511 KylieW68511 Posted 06 Dec 2013 2:23 PM

i changed the milk for single cream, and the caster sugar for light brown demerara sugar.
best fudge i have ever eaten, and the first time i have ever made fudge.

SandyS59302 SandyS59302 Posted 24 Nov 2013 3:55 PM

Iv tried this 4 times everytime iv tried to reduce the temp but still hasnt worked.

NaomiB20262 NaomiB20262 Posted 15 Nov 2013 3:25 PM

mine refused to lose its gloss, stayed glossy the whole time and thickened so much I couldnt even stir/beat it anymore

CheriseW28201 CheriseW28201 Posted 05 Nov 2013 10:26 PM

this is a good recipe, i slightly reduced the sugar temperature to 111c as i wanted s softer fudge, seen lots of recipes over the years as working as a chef this is one of the simplest to follow with good results

seanF10040 seanF10040 Posted 05 Sep 2013 8:35 AM

NOT GOOD. Done two batches first batch was crumbly and fell apart and second batch went like toffee still tasted nice but I wanted fudge not toffee.

DarrenW28580 DarrenW28580 Posted 25 Aug 2013 10:21 PM

Followed recipe to the letter could not reach soft ball temp of 115 C, could only achieve 102C

KenB29045 KenB29045 Posted 29 May 2013 3:50 PM

Nice and simple, no faffing around with condensed milk or whatever, tasted great. You do need a pretty big pan though because it bubbles up massively when it starts to boil.

JannyA73500 JannyA73500 Posted 16 May 2013 5:20 PM

Taste was delicious but 18 cm tin was way to big, fudge came out very very thin and nothing like the picture, also 36 pieces is unrealistic, I got about 16 small pieces out of it.

StephD92247 StephD92247 Posted 09 Mar 2013 7:37 PM

simple to make easy instructions fantastic taste

jeanM69668 jeanM69668 Posted 18 Dec 2012 10:19 PM

Tried first time with half a batch and it worked almost perfectly. Fudge was of great consistency - did not fall apart but light and delicate texture. Good colour. Only snag was that fudge was starting to set as soon as I let it cool and was setting more as I was beating it and barely had time to get it into the tray. Was now thinking so what is all this fuss about! Tried a second batch and ended up with toffee. Reckon I had been too keen for it not to set on me in the pan and so had not allowed to cool and then beat but had beaten it while still too hot. But I managed to rescue it by melting the toffee and then cooling and beating. This time I could tell it was right. So there is a knack to this and beware of beginner's luck!

AndyB91632 AndyB91632 Posted 01 Dec 2012 12:12 PM

I have just made this for the first ever fudge attempt. I used soft light brown sugar instead of caster and salted butter instead of unsalted. Consistency is nearly right - very "short" but a bit grainy. Very sweet.

LisaG32189 LisaG32189 Posted 24 Nov 2012 1:44 PM

I made this yesterday and it tastes amazing! (although very sickly! haha) anyway its not come out quite like it should, its VERY pale, like the colour of a good butter, and although the fudge that was left in the pan after scraping was the right texture (nice and crumbly) the fudge i poured into a tin has set kind of soft and 'bendy'. I followed the above and used a sugar thermometer so any idea what I did wrong??

LinziC13619 LinziC13619 Posted 22 Nov 2012 8:56 AM

You might also find ot useful to watch our video on how to make the perfect fudge - [link]


Anna -Good Food Anna -Good Food Posted 05 Nov 2012 12:38 PM

Hi Harriet, thanks for your comment and I'm glad you enjoy both outcomes of the recipe but I understand you preferring the results to be more consistent. Are you using a sugar thermometer for this, or doing it by eye? It could be a variation at that stage that is affecting the outcome, so investing in a sugar thermometer should help. Also, beating the mixture until it starts to thicken and the gloss disappears is key to getting the right consistency so making sure it looks the same each time should help.

Hope this helps.


Anna -Good Food Anna -Good Food Posted 05 Nov 2012 12:30 PM

I have made this recipe a few times and sometimes it works well and goes nice and crumbly. However sometimes it doesnt set properly and remains slightly runny, meaning that you have to eat it off a spoon. It still tastes good but doesnt have a nice texture. Can someone help me with this?

HarrietM39740 HarrietM39740 Posted 04 Nov 2012 1:29 AM

Fantastic recipe, I have tried 3 other recipes before this with no success at all - until now. Thank you so much James Smile Smile

DianeB3790 DianeB3790 Posted 29 Oct 2012 8:18 PM

Lovely! Perfect Sunday afternoon treat, kids & husband very happy! Make sure all the ingredients are room temp before you heat in the pan as this should stop the mixture curdling . I also recommend using whole milk .

KateC68738 KateC68738 Posted 28 Oct 2012 4:33 PM

How long do people suggest that i leave it to set for at room temperature?

AngelaM7939 AngelaM7939 Posted 23 Sep 2012 11:20 AM

Just made this, I think I cooked it too long? Its not nice.

MariaG21187 MariaG21187 Posted 05 Sep 2012 3:35 PM

i tried this twice now both times the liquid curdled it was gross- used semi skimmed no idea whats going on !!!

dawnsie dawnsie Posted 02 Sep 2012 8:27 PM

Just tried the recipe, worked well even without the thermometer. Can't wait to make some for my husband's birthday instead of buying chocolates. He will adore it.

DenisaK53644 DenisaK53644 Posted 17 Jun 2012 5:29 PM

Great easy recipe. Tried a different recipe with no thermometer.... It didnt work....This time it worked. I am obsessed with burnt sugar fudge... The sea salt one... Next time I am going to add some salt and it will be perfect. Thank you!

AnnaB89548 AnnaB89548 Posted 10 Jun 2012 9:44 AM

I forgot the Vanilla however you follow this properly and are patient It makes very addictive fudge (husband has now put on top of a cupboard!) I would say instead of letting it cool alone - beat until its cooled before pouring out

SamC21480 SamC21480 Posted 09 Jun 2012 6:16 PM

turned out awful, it was dark dark brown, tasted burnt, I followed the instructions exactly but didn't work and is now in the burn.
Very dissapointed

mollieM41019 mollieM41019 Posted 04 Jun 2012 5:18 PM

Made this today, added some sprinkles - turned out ok.

Don't understand what an oven has to do with this recipe...

sam80 sam80 Posted 07 May 2012 4:29 PM

This really worked but I have a gas oven and so it took 25 - 30 mins to cook. Wait till the sugar starts browning =)

MaheenS47392 MaheenS47392 Posted 21 Apr 2012 2:26 PM

If I stirred some chocolate chips or strawberrys in with the vanilla extract, would it still set?

SophieD78384 SophieD78384 Posted 28 Feb 2012 2:19 PM

Everyone I have made this for absolutely loves it. It was a bit tricky the first time as I burnt it on the bottom of the pan but now I have mastered the art of temperature control it is really easy to make. The great thing about this recipe is it is made with milk so much more cost effective than cream based fudges but still tastes creamy. Just off to make a batch for my mum....she requests it every Christmas!

KateL711 KateL711 Posted 21 Dec 2011 9:15 AM

Hello there, glad you like the recipe! At room temp fudge will last for 7 - 14 days; in the fridge in an airtight container it will last for up to 3 weeks; and if wrapped in waxed paper, then again in aluminum foil and stored in an air-tight container, it can last for several months in the freezer!

Charlotte - Good Food Charlotte - Good Food Posted 19 Dec 2011 11:25 AM

I have made it so many times in small quantities and its perfect every time.Usually I never have any left to preserve.Can anyone say how long does it keep,either in room temp or refrigerated? I am planning to make this as Christmas gifts for friends ,and would like to put an approximate use by date on the little transparent gift bags.Any help is much appreciated.Smile

milagaiB57062 milagaiB57062 Posted 19 Dec 2011 10:54 AM

I'm actually in the middle of making the recipe and for a person of my age (13) i think i've done well so far. I'm just waiting for it to cool but i'm worried it's not going to cool as quick as i expect it to, because i think it's still a bit runny unless it's meant to be a little runny but i made it at school the other day and it was delicious. Let's hope it's going to be better because golly the one i last made was lovely no effence it's going to be hard to beat :D xx

lanaE80699 lanaE80699 Posted 16 Dec 2011 6:04 PM

I've made this fudge I don't know how many times and it sets perfectly for me with a lovely crumbly finish. I'm wondering if some of the issues people are having may be to do with the stirring continuously while boiling part. This is not just to prevent burning, this along with the final beating is what gives the fudge it's crystallized texture, exactly the opposite reason to why you MUST NOT stir caramel while it's cooking. Also, to check if it's going to set, have a glass of ice cold water on standby. Drop a blob of the cooked mixture into the water and if it doesn't set up to soft ball consistency keep cooking it until it does. I think the recipes description of beating it for a few minutes is a bit off though, i tend to beat mine until it is totally cooled. It's hard work, but sooooo worth it.

SB66066 SB66066 Posted 13 Dec 2011 4:52 PM

lm189 lm189 Posted 11 Dec 2011 12:02 PM

Brilliant recipe, fudge came out perfect and it was the first time I'd made it. Took longer than 20 mins to reach 115, more like 40 mins, just had to be patient. Also had to swap over to a bigger pan as the mixture nearly bubbled over the sides. Make sure you keep on stirring throughout to prevent it from burning at the bottom. Didn't want to wait for it to cool so I put the pan in a bowl of cold water which made it cool down much faster. Definitely will make again.

lm189 lm189 Posted 11 Dec 2011 12:00 PM

Fab, gorgeous and crumbly and wow it set. This is the 1st time I've braved making fudge and I was so happy with it. I will say that my cooking time was more like 35 mins but just scrummy. Will definitely be making this again :-)

Heather 32 Heather 32 Posted 08 Dec 2011 4:04 PM

Followed the recipe exactly AND used a sugar thermometer and ended up with toffee! Very nice tasting toffee though, but not what I wanted. Very dissappointing. :-(

louiseB76356 louiseB76356 Posted 08 Dec 2011 12:39 PM

First time making fudge and this has turned out perfect, looks just like the picture and has a crumbly texture. I do have a thermometer but didnt end up using it. Mine was almost setting as I put it into the tray so maybe people need to heat it a bit longer if they are getting toffee like consistancy.

angeljpussycat angeljpussycat Posted 25 Nov 2011 4:41 PM

Has anyone been able to produce fudge that looks anything like the picture? (i.e. fairly dark and crumbly). I've done the recipe to the letter with a thermometer and whilst I have tasty fudge it is very pale and soft.

danielB28163 danielB28163 Posted 22 Nov 2011 8:16 PM

I just wanted to update my comment, i definatly didnt get it hot enough it never set, i bought a sugar thermometer and it's now perfect! i really really think that you need to get a thermometer when makeing fudge i also think that it needs to heat to just over soft ball personally the recipe says 115c but i take it to 120c ish because its ever so slightly to sticky for me unless you cut and leave to set in the fridge for 2 days. Which quite franckly i cannot possibly wait that long lol! i also beat mine untill its practically cold, where you beat and it just forms a paste and balls into the middle of the bowl.

fruitcakeP33985 fruitcakeP33985 Posted 17 Nov 2011 1:25 PM

if you are looking for a scottish tablet recipe i would go to the nestle carnation milk recipes web site its easy to follow and taste's great

aimeeT26818 aimeeT26818 Posted 05 Nov 2011 1:39 PM

fuschiaB4290- you probably didn't heat it to a high enough temperature, i would definitely use a sugar thermometer otherwise it's too sickly and is very smooth

emeliaT31676 emeliaT31676 Posted 30 Oct 2011 9:50 AM

Not a very good fudge recipe - it turns out like that horrid smooth stuff you get in cheap pick and mix. To get that lovely sugary, crumbly tablet-like texture and proper fudge taste I think it needs a good deal less cream and a good deal more butter. I reheated it and added a whack of cocoa powder to cover up the sickly flavour and to break down the smoothness; it didn't really make it crystallise properly, though.

FuschiaB420 FuschiaB420 Posted 27 Oct 2011 6:23 PM

This is the 2nd time i have made fudge, the 1st time was with white chocolate so it set very well. this time i substituted the milk for a tin of evaporated milk and a little extra sugar but only 50g of butter, i don't have a thermometer so i boiled and tested a little in a cold mug i kept boiling untill the mixture thickened very well and then flavoured and beat as instructed. hopefully it will set well. i think this recipe should be updated to have instructions on how thick the mixture should be without a thermometer. by my eye it is as thick/hard to stir as cake/sponge mixture. i bpiled for about 40 mins on a simmer.

fruitcakeP33985 fruitcakeP33985 Posted 15 Oct 2011 5:59 PM

It's tricky to perfect Louise! Check out our How To video for help: [link]

Charlotte - Good Food Charlotte - Good Food Posted 04 Oct 2011 4:51 PM

mine has went a bit more like toffee?? any ideas what i did wrong?

louiseL5633 louiseL5633 Posted 04 Oct 2011 1:57 PM

Hmmmm. What happened after the cooling period Sharon?

Charlotte - Good Food Charlotte - Good Food Posted 26 Aug 2011 10:06 AM

I melted the butter in slowly, boiled it for 15 minutes. It says it goes into a soft ball... mine's still really liquidy.
Have I messed it up? I'm leaving it to cool for 5 minutes now as instructed.

SharonH22135 SharonH22135 Posted 24 Aug 2011 3:52 PM

Preferably overnight Rachel! Failing that, it should be hard after 3-5 hours...were you successful?!

Charlotte - Good Food Charlotte - Good Food Posted 25 Jul 2011 12:56 PM

Just wondering how long it takes to set? ...trying my best to be optimistic about the rather gooey consistency of my fudge. Please tell me it takes more than 2 hours.

RachelM39154 RachelM39154 Posted 20 Jul 2011 10:05 PM

Oh no! Did you leave it to cool a little before stirring? Fudge is very easy to get wrong - check out our top tips for getting it right here: [link]

Charlotte - Good Food Charlotte - Good Food Posted 28 Jun 2011 4:21 PM

Can't rate yet because mine has gone rock hard like toffee: what have I done wrong? I can't leave my sugar thermometer in because my pan's not deep enough for it to stay still, so I have no idea what to do now. Really gutted :(

SunshineC97553 SunshineC97553 Posted 27 Jun 2011 4:26 PM

Amazingly easy! Mine did burn a little (cheap pans!) but the end result is a gorgeous, creamy rich fudge that melts in your mouth, and is much lighter than the picture. It's really rich (sugar rush headache is approaching!) and sets well if you follow the instructions. I had a thermometer, but if you don't, just keep going until it gets thick and slightly darker.

GlamourPuss86 GlamourPuss86 Posted 11 Jun 2011 8:09 PM

I have just made this recipe with my neighbour it's just setting at the moment, smells and looks good Smile x wonderful recipe thanks, my neighbour and I love to cook x

stephanieC57150 stephanieC57150 Posted 24 Apr 2011 3:56 PM

This is a delicious recipe. I made this fudge and a chocolate fudge on the same day. Surprisingly, this Vanilla fudge was by far the favourite and disappeared in less than a day. I couldn't keep the family off it. It was soft and creamy and one of my daughters thought that I had bought it! A simple straight forward recipe.

ElaineS76701 ElaineS76701 Posted 13 Apr 2011 7:01 PM

First time. No thermometer. Perfect results. Just follow the instructions Smile

markB44731 markB44731 Posted 17 Mar 2011 3:42 PM

Hi SianF69750, You could try substituting half of the caster sugar for muscovado as this would guarantee a darekr colour. Hope that helps.

Celia Good Food Celia Good Food Posted 14 Mar 2011 9:47 AM

I also had a problem with the fudge being too pale. It set really well, but it never changed colour much. If I'd heated it any more I think it would have burned. Maybe a different type of sugar would work?

SianF69750 SianF69750 Posted 11 Mar 2011 6:46 PM

Sorry - meant to give it five stars - see my feedback below...

KateP96260 KateP96260 Posted 13 Feb 2011 7:59 PM

I've just made this for a Valentine's present without using a thermometer and it was a doddle. Left it to bubble and gave it the odd stir every now and then. It's easy to tell when it's ready by its consistency and colour - and by dropping a tiny amount in a glass of cold water. Mine took about 35 mins of boiling though. Delicious fudge - yum yum!

KateP96260 KateP96260 Posted 13 Feb 2011 7:58 PM

I made this fudge today and followed the recipe using a thermometer until it got to 115 degrees. The fudge has set really well but it is very pale in colour I was expecting it to be golden - have I done something wrong? I've made it for a present and don't know whether I should do another batch to try again. Has anyone else found there's has come out anaemic looking?

leahW61643 leahW61643 Posted 12 Feb 2011 5:16 PM

Superb fudge, thermometer essential however. It tends to sit at around 109 degrees for EVER, then suddenly zooms up to 115 degrees in a couple of minutes. If you didn't have a thermometer, you'd definitely lose patience. NB. It improves with age, too - made an enormous batch nearly two weeks ago, wrapped in cellophane and presented to people as Christmas presents (many grateful recipients!) and had a bag left over - lucky me. Scoffed it yesterday in one sitting and found it even better than when first made. (KatW40806: wrap it up an d you can keep fudge for a very long time - the sugar prevents spoiling.)

EmmaG51271 EmmaG51271 Posted 30 Dec 2010 8:05 PM

Does anyone have any idea how long this will keep for? I know not long when given as presents but, due to snow I have no idea when I will get home, should I make it now or leave it till nearer the time?!

KatW40806 KatW40806 Posted 20 Dec 2010 5:30 PM

I made these for a dinner party at the weekend but instead of vanilla essence, i used banana essence...i also made one batch with a teaspoon ground ginger, clove and cinnamon...great Christmas ones. it was all gone within minutes. Absolutely delicious.

hennieM99813 hennieM99813 Posted 16 Dec 2010 3:27 PM

A thermometer is the only way to ensure that this recipe will work! I have learnt the hard way previously and now can not live without mine in my kitchen - it is a worthy investment.

Cooked correctly, this recipe is absolutely delicious and much much better than bought fudge. It is really easy to cook(with a thermometer) and the results are delightful - gone on try it!

LYNDAH33943 LYNDAH33943 Posted 11 Dec 2010 5:57 PM

OMG! Just made this - sugar thermometer definitely helped but it is amazing!

SheenaF87810 SheenaF87810 Posted 11 Dec 2010 4:41 PM

I'm with Margot. After stirring, boiling and beating for about an hour and a half, I'm left with a sticky mess. I used to make lovely fudge when my children were little, but this recipe didn't work for me. Very depressing! Lynne

LynneC75569 LynneC75569 Posted 10 Dec 2010 8:11 AM

Complete disaster! As I don't have a sugar thermometer I had to use the soft ball test, however it would appear that it reached the required temperature well before the 15 min guideline as the 'soft' ball was a hard ball in the water and after leaving the mixture for the required 5 mins to cool I found it had hardened and welded itself to the bottom of the saucepan - and I don't think it will come off!!!!

Very weary about trying again, especially if the saucepan is ruined.

SarahW23413 SarahW23413 Posted 08 Dec 2010 4:37 PM

Having never made fudge before, I found this recipe very easy to follow and the results were amazing! I'm hoping to make quite a few batches for presents for people this Christmas.

HelenS77586 HelenS77586 Posted 07 Dec 2010 9:34 AM

Me too ! Any suggestions for resurrecting this sticky runny sauce. I followed the recipe closely also. Oh dear.

MargotC98856 MargotC98856 Posted 29 Nov 2010 6:28 PM

I followed this recipe closely but the finished fudge refuses to set and I have ended up with a tray of very sticky, runny sauce-like textured mixture. Help! what can I do with this to make it set? What has gone wrong?

RosemaryT62306 RosemaryT62306 Posted 25 Nov 2010 12:10 PM

Does anyone remember when there was a fudge store at Chessington? This has the consistency and flavour of the stuff they used to make there. I'm wondering how to make it chocolate flavoured - would stirring in hot melted dark chocolate just before you leave it to cool work?

JocastaW16128 JocastaW16128 Posted 17 Nov 2010 3:58 PM

And there was me thinking I didn't like fudge. Made this for Christmas hampers. I'm just glad I doubled the recipe!!!

JocastaW16128 JocastaW16128 Posted 17 Nov 2010 3:18 PM

It's a good recipe as I can use soya milk instead of cow's milk so my friend can enjoy it too! Does anyone else find that it turns out wrong the first time for them and great the second? Or is it just me?

AriaS90959 AriaS90959 Posted 10 Nov 2010 6:25 PM

This Fudge Recipe works really well and it has a really nice tast to it I recommend you try and make it the thing is that you dont have to use any meshing to do the work Smile

TylerC8925 TylerC8925 Posted 27 Oct 2010 12:34 PM

KatieD11945 - one important thing I have learned over the years is that to make a good fudge you need to beat it well -until the mixture thickens and leaves the sides of the pan. Otherwise it just won't set. Hope that helps!

ChantalS2289 ChantalS2289 Posted 21 Oct 2010 10:03 AM

Hi KatieD11945, a good test to see if your fudge will set is to drop a little of the mixture into a bowl of cold water, if it sets into a soft ball, the fudge will set. If not, cook the mixture for a little long, making sure to stir constantly so that it doesn't burn. I hope that helps!

Celia Good Food Celia Good Food Posted 30 Sep 2010 5:33 PM

Am I missing something? it didn't set very firm at all, and it took a heck of a lot longer than 15 minutes to thicken.

Tasted alright, but pretty rubbish texture.

KatieD11945 KatieD11945 Posted 29 Sep 2010 10:27 AM

Am I missing something? it didn't set very firm at all, and it took a heck of a lot longer than 15 minutes to thicken.

Tasted alright, but pretty rubbish texture.

KatieD11945 KatieD11945 Posted 29 Sep 2010 10:27 AM

i left it on the heat for too long which meant that it turned in to toffee, although it does taste just as nice Smile

SophieD3412 SophieD3412 Posted 14 Aug 2010 3:33 PM

Well total novice 1st attempt at fudge and this deffo not in the recipe shot of bacardi and chocolate tastes good to me lol . humm, think I will go check how nice it is again. yep that worked ok

stephenP7060 stephenP7060 Posted 29 Apr 2010 8:02 PM

Very very easy. Quick to make and tastes delicious. What more do you want?!

GabrielleH74688 GabrielleH74688 Posted 20 Apr 2010 5:41 PM

this one didnt go too well for me! wouldnt set the first time and the second it went rock hardd. valentine fudge on the other hand was easy Smile

little_ditto little_ditto Posted 09 Feb 2010 5:42 PM

I made this a few days ago and it was very easy and tastes delicious. Am about to try it again

KatherineT17745 KatherineT17745 Posted 03 Feb 2010 2:05 PM

I have spent an hour making this and has turned out rock solid, its ruined my pan and wasted my ingredints!

FreyaC39455 FreyaC39455 Posted 02 Feb 2010 5:07 PM

Mmmmmm lovely crumbly fudge... i have been looking for this recipe for 15 years now and now that i've found it I'm a very happy bunny Smile Smile This recipe is very easy to follow and was a complete success

charlotteT1518 charlotteT1518 Posted 19 Jan 2010 4:32 PM

Mmmmmm lovely crumbly fudge... i have been looking for this recipe for 15 years now and now that i've found it I'm a very happy bunny Smile This recipe is very easy to follow and was a complete success

charlotteT1518 charlotteT1518 Posted 19 Jan 2010 4:31 PM

Lovely recipe- me and my mum made it together and it was great fun.smell nice.Can`t wait for it to set so i can try it!

mirry1 mirry1 Posted 12 Dec 2009 3:50 PM

really nice. have made it loads of times for birthday presents and it is always appreciated!

LucyO93626 LucyO93626 Posted 07 Nov 2009 12:54 PM

it took me a few shots but got there eventually, and came out really nice Smile

chanelB70213 chanelB70213 Posted 09 Oct 2009 9:45 AM

Just made another batch! This time using soft brown sugar which had almost castor grains (Silver Spoon) and that added a real depth to the flavour. Again turned out perfectly, this is such fun!

SweetJan SweetJan Posted 25 Jul 2009 7:02 PM

Just made another batch! This time using soft brown sugar which had almost castor grains (Silver Spoon) and that added a real depth to the flavour. Again turned out perfectly, this is such fun!

SweetJan SweetJan Posted 25 Jul 2009 7:01 PM

A really good and easy recipe - lovely melt-in-mouth buttery fudge - delicious!

A few tips: 1 - don't worry about the appearance of burnt bits from the side/bottom of the pan near the soft ball stage. Don't over-beat the mixture if this happens, particularly when stirring in the vanilla- if you let these bits stay at the edge of the pan they will get stuck there and not get dispersed into the mixture. A good soaking will dissolve them away when washing up - your pan will get back to normal I promise!
2. Use an electric whisk to beat the mixture after it has cooled for a few minutes- otherwise your arm will drop off.
3. To those that are cautious about this recipe because of failed attempts below - don't worry- it can come out lovely!

MillyannaC95174 MillyannaC95174 Posted 24 Jul 2009 3:16 PM

Just perfect fudge - fabulous melting texture, not too grainy not too sticky. I beat it less than I would normally and wow that paid off. Absolutely sold! Lucky me I have my own yummy goats milk so tastes divine - any tips on how to stop it disappearing too fast!!!

SweetJan SweetJan Posted 23 Jul 2009 10:26 AM

By far the easiest recipe I have come across. Turned out perfect every single time, without a sugar thermometer. I just kept it boiling until a bit dropped into cold water stays solid but soft (soft ball stage).

The tricky bit is beating the mixture, ensuring it's slighlty granular but not too stiff.

The colour once it is ready I've found is a sort of caramel shade, and it also becomes slightly stringy and pulls away from the sides of the pan.

LavanM94921 LavanM94921 Posted 18 Jul 2009 5:59 PM

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SteveH99924 SteveH99924 Posted 06 Jul 2009 4:18 PM

I had the same problem as ChantalS2289...this recipe is impossible if you dont have a sugar thermometer.

HannahVictoria... HannahVictoria... Posted 03 Jul 2009 4:21 PM

I had the same problem as ChantalS2289...this recipe is impossible if you dont have a sugar thermometer.

HannahVictoria... HannahVictoria... Posted 03 Jul 2009 4:19 PM

I had the same problem as ChantalS2289...this recipe is impossible if you dont have a sugar thermometer.

HannahVictoria... HannahVictoria... Posted 03 Jul 2009 4:19 PM

great stuff

Anonymous Anonymous Posted 01 Jul 2009 11:59 AM

not impressed - nearly set kitchen on fire despite following recipe.

Anonymous Anonymous Posted 30 Jun 2009 7:05 PM

THANKYOU SO MUCH! This is a fabulous recipe and so simple and easy to make! =D

Anonymous Anonymous Posted 30 Jun 2009 6:57 PM

it tastes really good but it's very fattening it's quite easy to make

Anonymous Anonymous Posted 28 Jun 2009 12:29 PM

it's really recipe although it's quite fattening

Anonymous Anonymous Posted 28 Jun 2009 12:21 PM

very good recipe i was very happy about how my fudge tearnd out u should defantly try it.

Anonymous Anonymous Posted 27 Jun 2009 5:24 PM

This recipe is helpful and easy to use. It is helpful because there is usual house-hold items.

Anonymous Anonymous Posted 25 Jun 2009 7:17 PM

Didn't have a thermometer and recipe turned out perfect! Used half evaporated milk

TONIJ59366 TONIJ59366 Posted 08 Jun 2009 6:29 PM

Great recipe! I actually used half evaporated milk

TONIJ59366 TONIJ59366 Posted 08 Jun 2009 6:18 PM

Lovely easy recipe. I live in france and the local French love it and are always asking for the recipe.

ChantalS2289 ChantalS2289 Posted 18 May 2009 11:40 AM

This seemed to be going really well until I started beating the syrup and then it just went granular and very dry. Anyone else encountered this problem?

GarethD18051 GarethD18051 Posted 24 Mar 2009 2:57 PM

Overall, great ! :P

MuminA48579 MuminA48579 Posted 25 Dec 2008 3:18 PM

Really easy, yet too sweet! But overall, the whole secret is to mix it like mad after you let it cool down after boiling. It's also optimal to score it into pieces whilst warm, as cutting it can affect the appearance. Overall

MuminA48579 MuminA48579 Posted 25 Dec 2008 3:17 PM

A syrup is not enough - you are probably not cooking it for long enough. Get a sugar thermometer and heat up until 115C

DanielL45949 DanielL45949 Posted 24 Dec 2008 1:35 PM

i cant get it to thicken more than a syrip is this enough

cianW38115 cianW38115 Posted 23 Dec 2008 2:05 PM

what colour is the miw when the gloss disappears and what type of sugar do you use

cianW38115 cianW38115 Posted 23 Dec 2008 12:46 PM

I have never made anything like this before and I was really nervous but it seems to have worked fine for me! So i'm a very happy bunny

Claire-LouiseP17489 Claire-LouiseP17489 Posted 22 Dec 2008 4:53 PM

I found mine was also a bit granular (like tablet) when I first took it off the heat. I kept faith and beat it with a spatula for more like 10 mins and it's turned out beautifully smooth and very tasty!

AlisonB67362 AlisonB67362 Posted 13 Dec 2008 4:07 PM

Made this recipe today but fudge turned out more to be scottish tablet. Still yummy!!!

jenniferM14972 jenniferM14972 Posted 09 Dec 2008 5:56 PM

You can put the sugar thermometer in once the sugar has dissolved. Many of them simply clip to the side of the pan. Or after about 10 minutes, once the fudge has started to thicken, if you are a more experienced confectionery maker.

Rachel S - UKTV Rachel S - UKTV Posted 02 Dec 2008 1:39 PM

You can make it 2-3 weeks in advance if it is tightly wrapped and stored in an airtight container (this is easier before it is cut into squares). Fudge freezes well, but defrost it at room temperature before opening the wrapper to prevent streaking.

Rachel S - UKTV Rachel S - UKTV Posted 02 Dec 2008 1:37 PM

I am just about to make this for the first time for a school christmas fayre at what stage do I put in the sugar thermometer.

LyndseyC10302 LyndseyC10302 Posted 30 Nov 2008 6:57 PM

How long will this fudge keep? I want to make some for Xmas gifts and do not know how far in advance I can make it!

DaphneG21094 DaphneG21094 Posted 03 Nov 2008 2:57 PM

what a fantastic and easy fudge recipe.i couldn't believe it turned out so well. the down side is that i've nearly eaten it all myself already, 30 minutes after making it.

alwynM1319 alwynM1319 Posted 28 Oct 2008 11:21 AM

Excellent recipie, use if for kids, and is great for gifts and bring and buy sales

phyllis1956 phyllis1956 Posted 03 Sep 2008 8:05 AM

What is a soft-ball stage?

BARI* BARI* Posted 29 Aug 2008 2:23 PM

I used a thermometer and still ended up in a mess!

Shire1 Shire1 Posted 27 Aug 2008 5:18 PM

This was really easy, even without thermometer - great results. Made it again today and stirred in 100g chopped plain chocolate before beating the boiled fudge mixture.

Suziejb Suziejb Posted 15 Aug 2008 1:37 PM

Made this twice now, without a thermometer, and it's come out perfect both times. Just made it again this afternoon, again without a thermometer, and still looks good!

UK Style user UK Style user Posted 08 Aug 2008 2:43 PM

This is not FUDGE it is TOFFEE

bob223 bob223 Posted 01 Aug 2008 4:39 PM

Followed this recipe- it didnt reach the soft-ball stage?! After stirring for 20 mins. Wonder if these recipes are actually tested. Now the mixture is glued to my pan. What went wrong?

betty mad betty mad Posted 28 Jul 2008 2:43 PM