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This recipe is classed as easy

Rating 3.06 / 5 (295 votes)

Prep time:
20 min
Serves:
Makes around 30 pieces

No boiling, no sugar thermometers, and not much mess! Fudge couldn’t be simpler with this recipe from Tate & Lyle

Method

1. Put the butter, condensed milk and vanilla extract into a bowl and beat together until smooth. Sift the icing sugar and cocoa together then gradually mix into the butter. Eventually you will have to use your hands and work the mixture well until it comes together into a firm ball.

2. Lightly dust the work surface with icing sugar, place the fudge ball onto the surface and roll evenly about 1.5cm/½” thick.

3. Use Christmas novelty cutters and cut out shapes, transfer them to a flat tray lined with baking paper. Alternatively roll into a square and cut into squares. Gather up the trimmings and continue to cut out shapes.

4. Leave to dry overnight before serving or packing into pretty boxes if you want to give them as a gift.

Recipe and image provided by Tate & Lyle

Looking for more fudge ideas? Check out our Best ever fudge recipes.

Ingredients

  • 75 g butter
  • 4 tbsp condensed milk
  • ½ tsp vanilla extract
  • 400 g icing sugar, such as Tate & Lyle Fairtrade
  • 25 g cocoa powder

Tips and suggestions

Variations

  • When kneading the mixture, stir in 75g seedless raisins or dried fruit.
  • For treacle fudge add 1tbsp black treacle, such as Tate and Lyle’s, to the basic mixture at step 1.
  • For cherry fudge leave out the chocolate and knead in a little vanilla extract and 50g finely chopped glacé cherries

  • Comments & Ratings

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    Latest Comment

     

    How long would this keep?

    brrm brrm brrm brrm  Posted 11 Jan 2014 10:22 AM
     

    have you tried turning fudge over? I made this in the morning then turned it over in the evening before i went to bed. By morning was completely set.

    sarahP27462 sarahP27462  Posted 23 Dec 2012 7:09 PM
     

    tried this recipe twice, followed to the letter and the gram in wieght it just wont set ... it tastes and looks lovelly but is the consistency of fudge icing , any suggestions on how to harden up 4 trays of this would be great Smile

    WeeF55153 WeeF55153  Posted 16 Dec 2012 5:51 PM
     

    i made both chocolate and the cherry version. chocolate came out perfect and the cherry needed quite a bit more icing sugar (i didn't measure) as i added an extra 1/2tsp of vanilla extract. I did this with my little boy aged 2 who enjoyed getting his hands stuck in and cutting out shapes

    sarahP27462 sarahP27462 Posted 16 Dec 2012 4:12 PM
     

    The fudge should keep for 3 weeks if you put it in the fridge in an airtight container, lined and separated with greaseproof paper.

    Anna

    Anna -Good Food Anna -Good Food Posted 04 Dec 2012 3:36 PM
     

    How long does it keep?

    brrm brrm brrm brrm Posted 30 Nov 2012 2:40 PM
     

    brilliant, easy and taste lovley. and children will love helping you with this.

    rebeccaC50391 rebeccaC50391 Posted 04 Mar 2012 11:33 AM
     

    Loved it. Absolutely g.o.r.g.e.o.u.s.
    And it's not grainy if you use ICING SUGAR.

    CaitieW67942 CaitieW67942 Posted 28 Aug 2011 9:15 PM
     

    Isn't this just icing?

    PatriciaO22750 PatriciaO22750 Posted 06 Aug 2011 12:52 PM
     

    too grainy

    jannie4 jannie4 Posted 18 Dec 2010 2:46 PM