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This recipe is classed as easy

Rating 3.46 / 5 (69 votes)

Prep time:
10 min
Cook time:
20 min
Serves:
makes 1.5kg

Winner of the Taste Awards 2007, Helen Eastwood shares the recipe for her award-winning fudge

Method

1. Put all the ingredients in a saucepan and boil on a high heat for 15-20 minutes, stirring constantly, until it reaches 115C on a sugar thermometer.

2. Pour into a mixing bowl and leave for 5 minutes to cool slightly. Whisk until the sugar crystallizes turning the mixture from toffee to fudge. It will look matt and a little grainy.

3. Spoon into a baking tray lined with greaseproof paper to cool and set. Cut into cubes after about an hour and put on a cooling rack to cool completely.

Looking for more inspiration? Have a look at our Best ever fudge recipes.

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Latest Comment

 

I used this recipe yesterday and it turned out perfectly. The number of chunks it makes depends on how big you want them. I put mine into a tin 24cm by 13cm and when cold cut mine into 4cm by 2cm and it made 28 pieces

DavidB958 DavidB958  Posted 09 Dec 2012 12:14 PM
 

i tried this twice and they came out wrong both times!!!! what im i doing wrong....

beckyH81161 beckyH81161  Posted 22 Dec 2011 10:44 PM
 

how much is 1.5 kg? as in how many chunks does it make?

jamesA78345 jamesA78345  Posted 13 Oct 2011 4:42 PM
 

antoniaG42916 antoniaG42916 Posted 11 Oct 2011 10:09 PM
 

love this recipe use it weekly though i cant get rid of the sandy texture. a suggestion is not to use 3 or 4 grams of the butter and use them to grease the tin xx

antoniaG42916 antoniaG42916 Posted 11 Oct 2011 10:09 PM
 

Sorry put this in the fridge overnight!

scarlettroitman scarlettroitman Posted 11 Oct 2011 10:52 AM
 

Put this in the fridge ovenright before you cut it. It's sensational.

scarlettroitman scarlettroitman Posted 11 Oct 2011 10:51 AM
 

This fudge is AMAZING! I made it today, and have to say - it tastes like the fudge I used to buy from the local fudge man.

HannahS83337 HannahS83337 Posted 03 Oct 2011 4:11 PM
 

Fantastic Rachel! Always lovely to hear a success story.

Charlotte - Good Food Charlotte - Good Food Posted 06 Sep 2011 1:56 PM
 

I've tried to make fudge over and over but i've failed everytime...until i found this recipe! It turned out perfectly, it just melts in your mouth and looks like something you would buy in a sweetie shop. My advice: make sure you boil it for at least 20 mins. A big thumbs up from me.

RachelM39154 RachelM39154 Posted 04 Sep 2011 6:27 PM
 

Followed exactly, looks and tastes great. However the texture is very grainy.

MichelleH78076 MichelleH78076 Posted 29 Mar 2011 12:15 PM
 

Followed the recipe exactly and although it looked a lovely fudge colour and really smooth it didn't set, so I put the whole baking tray full in the oven set at 120c for 15 minutes(oven already hot) It came out darker but set beautifully and tastes delicious.

RobertM96596 RobertM96596 Posted 27 Oct 2010 1:13 PM
 

Looks yummy But I have tried and tried and I can not get it to set for me.
Guess I will be sticking with buying in my fudge from Projectfudge.com
their fudge is all made fresh to order and is yummy. its all home made fudge so its not like the rubbish you buy in the shops.
Maybe one day I will learn to make my own.

GrahamH95596 GrahamH95596 Posted 25 Oct 2010 12:10 PM
 

Hi ElspethG, I think you might have left it too long, mine didn't actually take that long I put it down to having induction hob. I stirred mine constantly but when the sugar thermometer said 116 I took it off evn though that was only just after about 10 mins.

sarahM11911 sarahM11911 Posted 14 Oct 2010 12:07 AM
 

Never made fudge before have always bought it, but having tried this recipe and seen for myself how easy it is to do I shall not be buying it ever again!!

sarahM11911 sarahM11911 Posted 14 Oct 2010 12:04 AM
 

Hi everyone! Sometimes it's easier to watch someone else doing it before you start - so we've just added a new "How to make fudge" video to this recipe. Just click on the related video above.

Jen - Good Food Jen - Good Food Posted 07 Oct 2010 12:49 PM
 

When the recipe says boil on a high heat for 15 - 20 mins, I ended up burning it and ruining my pot. Can anyone advise what I did wrong? Should I reduce heat? I was stirring constantly.

ElspethG ElspethG Posted 29 Sep 2010 8:49 PM
 

In reply to LizJ66153's comment about the fudge not setting...
I have tried this recipe five times now and twice it has not set. As far as I can tell the problem is not letting it boil for long enough. The 15 to 20 mins should be more like 20 to 25 mins. I don't use a thermometre and so I go by the soft ball method. Now I have started to watch the mixture. It needs to get quite dark and as it gets ready you will start to see the bottom of the pan as you stir it (the mixture being slower to close over).

So, just try boiling a bit longer. Hope this helps.

Peter

PeterF67033 PeterF67033 Posted 14 Sep 2010 2:14 PM
 

Hi LizJ66153, if you're not sure it's going to set, a good test 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 27 Aug 2010 10:54 AM
 

HELP ! Made this fudge last night but it hasn't set. what did I do wrong and can I fix it. Would appreciate someone's help. Liz

LizJ66153 LizJ66153 Posted 18 Aug 2010 10:35 AM
 

Hi. Everyone that tried this loved it but having said that I had a little problem with the method. My mixture reached 115C after only 9 minutes so I had a bit of a panic moment as to what to do (I used a brand new digital thermometer). I went with the temp and stopped at 9 mins. What is more important - temp or time? Thanks from sunny New Zealand.

DianeS63465 DianeS63465 Posted 18 Mar 2010 7:35 PM
 

Just made this and it's turned out superbly, has really set and looks just like the fudge you buy from a good confectioners. It is very sickly though so cut it into small pieces and don't eat more than 1 or 2 at a time.

DianeC87470 DianeC87470 Posted 07 Mar 2010 7:35 PM
 

Made this last night - came out really well!

Few things to note:
The fudge goes through a few distinct stages -
• Around 100c (pale yellow colour)
• 110c (getting to the right colour, boils and expands - make sure your pan can accommodate this expansion)
• finally up to 115c (calms down a bit, gets a bit darker).

At each of these stages the temperature levels off for a bit - obviously some food magic is happening - ingredients are combining to form new compounds with higher boiling points.

Best thing is to be patient and keep on stirring!

If you want smaller crystals in your fudge, you can put the pan direct into a water bath (sink full of water will do) and start the whisking. The quicker you cool it down, the smaller the crystals will be.

At this stage, I added a couple of caps of Vanilla extract (not the essence - that stuff is not fit for consumption). I dare say you could add chopped fruit, nuts, coffee essence, etc.

Bottom line, if you follow the instructions, exercise some patience and stir like there's no tomorrow you will get fudge that tastes great and sets perfectly.

TomW15294 TomW15294 Posted 21 Dec 2009 2:29 PM
 

Easy to make and especially tasty. Gave some to my daughter who loves fudge who didn't at first believe that I made it. Only thing is I made it with margerine as I didn't have any butter in the house and it turned out fine, will be interested to see how much better its going to be with butter.

KateG96631 KateG96631 Posted 18 Dec 2009 4:18 AM
 

I have also had the same problem as Chanel it just doesn't seem to set... Does anyone know why?

CatherineM73014 CatherineM73014 Posted 09 Dec 2009 3:51 PM
 

please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.

GemmaD41491 GemmaD41491 Posted 28 Sep 2009 12:29 PM
 

please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.

GemmaD41491 GemmaD41491 Posted 28 Sep 2009 12:29 PM
 

please dont use margerine! Its one molecule from being plastic and just wont work! Its probably not worth making if your dairy intolerent due to most of the ingredients being dairy.

GemmaD41491 GemmaD41491 Posted 28 Sep 2009 12:29 PM
 

I've made this successfully with sheeps milk and it tasted absolutely amazing!

EmmaS36970 EmmaS36970 Posted 15 Sep 2009 5:47 PM
 

I've made this successfully with sheeps milk and it tasted absolutely amazing!

EmmaS36970 EmmaS36970 Posted 15 Sep 2009 5:46 PM
 

does this also work with margerine? i am slightly intolerant to dairy.

JamesC67679 JamesC67679 Posted 16 Aug 2009 6:26 PM
 

does this also work with margerine? i am slightly intolerant to dairy.

JamesC67679 JamesC67679 Posted 16 Aug 2009 6:21 PM
 

i followed the recipe, to the exact, but for some reason it wont set properly, can anyone tell me what i may be doing wrong? many thanx

chanelB70213 chanelB70213 Posted 04 Aug 2009 10:16 AM
 

how much does it serve

Anonymous Anonymous Posted 03 Jul 2009 11:49 AM
 

fantastic Smile the best fudge i have ever tasted, just like your mum

Anonymous Anonymous Posted 23 Jun 2009 6:50 PM
 

this has never let me down yet. a fantastic recipe and will be given a lot this xmas as gifts!!

aileenW15883 aileenW15883 Posted 05 Dec 2008 1:36 PM