YASSSSSS! Creamy, ridiculously addictive, old-fashioned fudge! With Condensed Milk!!
FUDGE me its good! (sorry)
I am going to confess straight up here – this is my 5th time making fudge and its only the first time I have managed to nail it down to the right consistency and taste.
That means, I failed FOUR times. Yikes!
Granted it was not with this recipe, however, myself and my friend Cath, attempted various recipes (thinking it was the recipe’s fault) FOUR times. Each time, it didn’t set or it turned into caramel, which isn’t the WORST outcome, but still, we were adamant to make FUDGE.
It’s called FUDGISTENCE (fudge + persistence)
I gave fudge-making a break for a year. We needed some distance.
Then I attempted it again last week. And ya know what?….
I made PERFECT fudge. P-E-R-F-E-C-T-O. No graininess just creamy, delectable fudge.
I still actually cannot believe it. Honestly.
The TWO things I did differently this time around:
- I used a digital thermometer. I bought this one from amazon which I use for soapmaking too.
- I added a handful of white chocolate at the end.
The digital thermometer is, I would say, essential to fudge making – especially as a beginner. Working with sugar is a science so it makes sense that knowing the exact temperature of the fudge is crucial to the end result of happiness in your mouth.
If I had not had the thermometer I totally would have taken it off the heat too early because it looked ready (beautiful caramel color and it had already been simmering for 10 minutes) and would have had a new record of 6 failed attempts at making fudge. Eish!
Perhaps once you have made perfect fudge a few times, then you get to know when it’s done without the need of a thermometer. But man, I’m sticking with my digital thermometer friend FOREVER!
Also, just one more note – it takes a while for the mixture to get up to 113°C (I didn’t time it but definitely over 10 minutes, more like 15 minutes) so make sure you make this when there are no distractions – you don’t want little kids tugging at your legs at this point nor do you want your doorbell to ring with someone asking you the paint colour of your house. So choose your 15 -20 minute gap wisely.
Ready for fudgaliciousness?
If you LOVE fudge like me, you will totally LOVE these other fudge recipes too:Print
A most delicious recipe for smooth, melt-in-your-mouth fudge including tips for making perfect fudge
385g tin Condensed Milk
160ml Milk (full-cream for tastier fudge)
450g light brown sugar
1/3 cup white choc chips
- Put all the ingredients into a non-stick pot (I like using one with a thick/heavy base)
- Over a low heat, stir the ingredients until the sugar dissolves.
- Now increase the heat to medium and cook for approximately 15 minutes so the mixture simmers – stir constantly. The temperature needs to get to 113Â°C. This is where a digital thermometer comes in real, real handy!! If you don’t have a thermometer on hand, check to see if the fudge is done by dropping a little of the mixture into a cup of cold water – if it forms a solid ball then it is done.
- As soon as the fudge reachesÂ 113Â°CÂ then take it off the heat. Stir in the white chocolate and pour into your prepared tin (I used a 24 x 17cm tin – quite small but a perfect size). Do not scrape down the sides of the pot when pouring into your mold (you’re likely to get sugar crystals).
** Some recipes will tell you to avoid stirring the fudge once it reaches 113Â°CÂ and only commence stirring until the temperature gets back down to 110Â°C. I didn’t do this but worth noting.