Ultimate Fudge

Using a tin of condensed milk and a lot of elbow grease and muscle power, this recipe only takes 15 minutes to prepare and mix up and another 25-30 minutely for the fudge to set properly. It is worth the work and the wait!

This recipe was taken from the Carnation website, super simple to follow, just make sure to keep stirring that pot and watch you don’t burn yourself. Hot sugar burns the worst!




  • 397 g Tin of Condensed Milk
  • 150 ml Full fat milk
  • 450 g Demerara sugar
  • 115 g Butter


  1. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
  2. Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! 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 (approx 118°C).
  3. Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes). 
  4. Pour into the prepared tin and leave to cool before cutting into squares.

Depending on how you like your fudge this one is slightly crumbly with a soft buttery texture. There is still a heavy taste of condensed milk in the fudge, although reading other reviews just add a few glugs of baileys or vanilla extract and hey presto, flavoured fudge!


Jammed up bunny butter biscuits


Found this basic butter biscuit recipe online. Made it super special by pressing out the biscuits using a French biscuit press. The bunny shaped indentation was then filled with warmed up strawberry jam.

Here’s the recipe:


For the biscuits
• 1 1/2 cups caster sugar
• 1 1/2 cups softened butter
• 2 eggs
• 2 tbsp vanilla extract
• 4 cups plain flour
• 1 tsp salt
• 1 tsp salt
• 1 tsp baking soda (bi-carb)
• 1 tsp cream of tartar


1: Combine sugar and butter and beat until creamy.

2: Add eggs and vanilla and beat with a little flour.

3: Stir in all the other dry ingredients until blended and a soft buttery dough is formed.

4: The dough is now ready for a cookie gun or if using cutters. Chill the dough for 30 minutes before rolling out to cut.
Roll to about 0.5cm thick.

5: Bake biscuits at 180C for 15-20 minuets or until golden.