Easy Fudge Recipe with Sugar & Crumbs

Sugar & Crumbs’ Easy Fudge recipe is one our absolute faves! So, if you’re using this extra time at home to brush up on your baking skills, we urge you to give this one a try!


397g Can of Condensed Milk
115g Butter
500g of Sugar and Crumbs Icing Sugar of your choice


1. Place the butter into a large non-stick saucepan and melt over a low heat. Stir until melted.

2. Add in the condensed milk and whisk in well. Gradually add in the icing sugar and whisk non stop.

3. Bring to the boil whisking continuously scraping the base of the pan. Take care while the mixture boils and during whisking as the fudge will be VERY hot!

4. To test its ready drop a little of the mixture into a jug of ice cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approximately 112c- 115 C for soft fudge and 118C for tablet fudge). If you don’t have a thermometer then its ready to pour out once the mixture starts to come away from the sides for the soft fudge. For tablet fudge continue to boil for a bit longer. The mixture will be more caramel coloured and will bubble quite high (please note there is only 3 minutes cooking time between these two types of fudge).

5. Remove from the heat and beat the fudge until very thick and starting to set.

6. Pour into the prepared tin (16-18cm square tin) and leave to cool before cutting into squares. If you wish you can add chopped nuts or fruits.

How to store

Whether you make fudge at home or buy it fresh from a candy store, the storage method affects the quality of the rich treat. Proper wrapping and storage containers slow the moisture loss to keep the fudge tasting fresh and prevent it from drying out. You can store the candy at room temperature for a week or more. For longer storage, store it in the refrigerator or freezer for the best results.

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