Ultimate Fudge Recipe | Carnation (2025)

Ultimate Fudge Recipe | Carnation (2)

Ultimate Fudge Recipe | Carnation (3)

# Fudge and Sweets

Ultimate Fudge Recipe | Carnation (4)

Prep: 15 mins

Cook: 25 mins

Ultimate Fudge Recipe | Carnation (5)

Bit Tricky

Ultimate Fudge Recipe | Carnation (6)

Serves: 36

Our ultimate fudge is one of our oldest and most treasured recipes. Loved through the generations, it makes a great homemade gift for your family and friends. Made with our delicious Carnation Condensed Milk, this fudge recipe promises to be your creamiest yet.

Nutrition and allergy information

Each serving typically contains:

Energy

480kJ

114kcal

6%

Fat

3.6g

5%

Saturates

2.3g

12%

Sugars

19.4

22%

Salt

0.11g

2%

of an adult's Reference Intake (RI)*

Energy per 100g: 2151kJ/511kcal

Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

For allergens, always check the ingredients list of each product used. Recipe contains:

  • Milk

Print Recipe

Ultimate Fudge Recipe | Carnation (7)

'Best tasting fudge ever! If you follow the instructions to the letter it is the best fudge you'll ever make. It's so easy too!'

Nick

Read more reviews

Ingredients

Method

Carnation Condensed Milk

397g

Milk

150ml

Demerara sugar

450g

Butter

115g

You will also need...

20cm square tin lined with baking parchment

Print Recipe

Step 1 of 6

Watch our quick video to see how to make our Ultimate Fudge!

Step 2 of 6

Ultimate Fudge Recipe | Carnation (8)

Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

Step 3 of 6

Ultimate Fudge Recipe | Carnation (9)

Bring to a steady boilfor 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching.

The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.

Step 4 of 6

Remove the fudge from the heat and leave to cool for 5 minutes.

If you want to add other ingredients and flavours - add them before you start beating the fudge.After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.

Step 5 of 6

Ultimate Fudge Recipe | Carnation (10)

Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

Step 6 of 6

Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.

The fudge will keep for up to 2 weeks in an airtight container at room temperature.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

Ultimate Fudge Recipe | Carnation (11)

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Ultimate Fudge Recipe | Carnation (12)

00:00

Ultimate Fudge - Step 1.mp4

Step 1 of 5

Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

Ultimate Fudge - Step 2.mp4

Step 2 of 5

Bring to a steady boilfor 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.

Set A Timer

Drag left and right to adjust timer

Step 3 of 5

Remove the fudge from the heat and leave to cool for 5 minutes.

Ultimate Fudge - Step 4.mp4

Step 4 of 5

Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

Ultimate Fudge - Step 5.mp4

Step 5 of 5

Press into the prepared tin and leave to cool and set before cutting into squares.

Ultimate Fudge Recipe | Carnation (13)

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Related Recipes

Ginger and Cherry Fudge
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Ultimate Fudge Recipe | Carnation (25)

Ultimate Fudge Recipe

  • Ultimate Fudge Recipe | Carnation (26)

    Prep: 15 mins

    Cook: 25 mins

  • Ultimate Fudge Recipe | Carnation (27)

    Bit Tricky

  • Ultimate Fudge Recipe | Carnation (28)

    SERVES: 36

Ultimate Fudge Recipe | Carnation (29)

  • Ingredients

    Carnation Condensed Milk

    397g

    Milk

    150ml

    Demerara sugar

    450g

    Butter

    115g

    You will also need...

    20cm square tin lined with baking parchment

  • Method

    Step 1 of 6

    https://www.youtube.com/watch?v=GzWnswXncv0

    Watch our quick video to see how to make our Ultimate Fudge!

    Step 2 of 6

    Ultimate Fudge Recipe | Carnation (30)

    Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

    Step 3 of 6

    Ultimate Fudge Recipe | Carnation (31)

    Bring to a steady boilfor 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching.

    The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.

    Step 4 of 6

    Remove the fudge from the heat and leave to cool for 5 minutes.

    If you want to add other ingredients and flavours - add them before you start beating the fudge.After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.

    Step 5 of 6

    Ultimate Fudge Recipe | Carnation (32)

    Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

    Step 6 of 6

    Press into the prepared tin with the back of a spoon and leave to set before cutting into squares.

    The fudge will keep for up to 2 weeks in an airtight container at room temperature.

Ultimate Fudge Recipe | Carnation (2025)

FAQs

What is the secret to perfect fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Can you use evaporated milk instead of condensed milk for fudge? ›

Don't Substitute One for the Other

Likewise, if you were to use evaporated milk when condensed milk is required, the final product would be too bland, says Cayaban. For best results, "follow the recipe's recommendation for the type of milk to ensure the desired taste and consistency," says Leal.

What ingredient makes fudge hard? ›

As water gradually evaporates, sugar is concentrated and the temperature of the mixture rises above 100°C (212°F). If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard.

Why won't my 3 ingredient condensed milk fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

What is the soft ball test for fudge? ›

making of fudge

… termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Can I use heavy whipping cream instead of evaporated milk in fudge? ›

With its very similar consistency, 1 cup of heavy cream can replace 1 cup of evaporated milk in sweet and savory dishes. While the flavor will be blander than evaporated milk's unique caramelized tones, the texture will be noticeably richer.

Why is my condensed milk fudge grainy? ›

– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.

Why is my condensed milk fudge soft? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How long do you boil fudge to get to soft ball stage? ›

How long does it take to make fudge:
  1. about 18 min to reach boiling.
  2. about 40 minutes to reach soft ball stage.
  3. 60 minutes to cool.
  4. 28 minutes to beat in a KitchenAid (your time for this may vary)
  5. 4 hours to set.

Should you stir fudge? ›

Know When and When NOT to Stir

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Which is better for fudge evaporated or condensed milk? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Does fudge made with condensed milk need to be refrigerated? ›

No, fudge doesn't need to be refrigerated. Store it in an airtight container (with wax paper between layers) at room temperature for one to two weeks.

Why do you add baking soda to condensed milk? ›

Baking Soda will make the Milk thick and give creamy texture. Condensed Milk is ready. It is thick and creamy. Cool down to room temperature.

Why did my fudge not get hard? ›

The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.

What is the fudge factor cheating? ›

Dan Ariely, a behavioral economics professor at Duke University, describes this situation using the “fudge factor theory.” In simple terms, the fudge factor theory states that humans have a desire to secure the benefits of cheating but simultaneously view ourselves as honest people (Ariely).

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