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!