How to make the perfect fudge

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How to make the perfect fudge

One of the most common things for people to write into us about at Good Food channel, is fudge that doesn’t set. So with a little help from some experts, we’ve put together our top tips for making the perfect fudge every time.

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

1. Getting started

1. Getting started

Use a reliable recipe and measure all the ingredients out carefully so you have the right proportions to begin with and cook the mixture in a heavy-based saucepan so it doesn’t burn on the bottom.
Angela Nilsen, Food writer

Make sure you use a large saucepan too as the mixture will bubble up a lot.

Here are some of our favourites:
Clotted cream fudge
Vanilla fudge
2. Heating the mix

2. Heating the mix

Heat the mixture slowly over a low heat initially until the sugar has dissolved, then bring it up to temperature on a rolling boil. If the heat is turned up too high before the sugar has dissolved, it may crystallise.
Angela Nilsen

Once the fudge 'sauce' starts to boil and bubble, you must continue boiling it on med-high to high heat until it reaches the right temperature. Stir the mix throughout to prevent the fudge from burning.
Lily Turner, Yum Yum Tree Fudge
3. The right temperature

3. The right temperature

A bit like making jam - for fudge to set, the mixture needs to reach the right temperature, so it's worth investing in a sugar thermometer so you can accurately test when the mix has reached the required ‘soft-ball’ stage or 115C.
Angela Nilsen

If you don’t have a sugar thermometer, it is also possible to test by dropping a little bit of the mix into cold water to see how much it sets. For the soft-ball stage, it should form into a pliable ball that holds its own shape. Don't forget, the mix is very hot at this stage, so don't touch it until it has cooled down sufficiently.
4. Cooling

4. Cooling

When you take the fudge off the heat, don’t start stirring straight away. Allow to cool to at least 110C or else there is a good chance it won’t set. At Rolys Fudge Pantry we then turn the fudge out onto a cool marble slab to help it cool quickly while mixing it up to create the characteristic granular texture.
Jacqui Adams, Rolys Fudge Pantry

The fudge will set more quickly in the winter as the weather is cooler, so there is no exact timing with how long it will take to harden up. Try not to be too impatient though, it does take a little while.

You can tell if the fudge is ready when the whole thing starts to ball up together and wants to come away from the sides of the bowl.
Lily Turner
5. If it doesn’t work

5. If it doesn’t work

If your fudge still doesn’t set, then you have a few different options. You could try heating it up again until it become liquid, then return to step 4.

Alternatively, if the mix is firm enough to mould, try shaping it into balls and dipping into melted chocolate. To make them extra firm, you can freeze them over night before dipping. If it's too soft for that, then use as a sauce for steamed sponge, ice cream, biscuits and brownies, or pour it into chocolate canape cups.

Finally, if all else fails, try making no-cook fudge instead.


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Latest Comment

I wuld love to try this recipe, I am making fudge for my sons wedding, however although on the video it tells you what to use, it gives no quatities... Please can you tell me how much of both the sugars and the clotted cream to use.. thank you

VivienneO89300 VivienneO89300 Posted 26 Aug 2012 6:15 PM

how hot should the hob be???????????????

ChloeU28290 ChloeU28290 Posted 28 Apr 2011 6:28 PM

Hi lukeW86959, you can find Gizzi's fudge recipe here:

Celia Good Food Celia Good Food Posted 14 Mar 2011 9:49 AM

Where is the recipe for this video? the other fudge recipes don't use muscovado sugar, is it simply a golden syrup for muscovado swop?

lukeW86959 lukeW86959 Posted 13 Mar 2011 12:06 PM

Good luck with the fourth batch jaycee28437, let us know how it goes.

Celia Good Food Celia Good Food Posted 20 Dec 2010 10:14 AM

I'm so glad you've bought this up-i've got one in the fridge at the moment that hasn't set and i've no idea why. i was wondering if i had used too much sugar / not enough sugar/ is it because i've not let it boil long enough, overstirred it perhaps-the possibilities are endless. lol. it's the third one i've tried to make (the other two were the same) and i was on the point of giving up, because it's really disappointing :) but tomorrow i'll try out your rescue remedies-or failing that, try the no-cook version you have kindly provided. thanks-here's to fourth time lucky :)

jaycee28437 jaycee28437 Posted 19 Dec 2010 11:45 PM