Fudge | Made With Condensed Milk

The 7th of every month sees the Crazy Cooking Challenge reveal. This month we were challenged to make fudge. I was so pleased when my google search revealed my friend Sam’s blog – Drizzle and Dip. However, two attempts at making her recipe were not successful. I am not sure why, as I have never made fudge before on the stove top – but the recommended temperature of 118° Celsius was reached both times – and by the time it got there, it had gone past the fudge stage and all you could smell was burnt sugar. It was more like toffee gone wrong than anything else. My friend Shirley sent me her fail safe recipe and she told me not to adjust the quantities as it will not work if halved. I wonder if this could be the problem as I halved Sam’s recipe as I wanted to try a sugar free version first. In quite a state with the 7th looming, I tweeted for help and my friend Carey recommended I use her recipe. Dave used to make fudge when he was a child and so he popped into the kitchen to help – which was great, as I could take photographs. He says this fudge is good, and I can tell you it is easy to make. Do give it a try!

fudge making


Recipe Category: Sweets
Makes enough for: 24 squares
All Rights Reserved: An original recipe from Lavender and Lime


  • 1000 mls sugar
  • 125 mls water
  • 385 g condensed milk
  • 125 g butter
  • 30 mls corn syrup
  • 5 mls vanilla extract
  • 5 mls vinegar


  • put the sugar, water, condensed milk, butter and syrup into a large pot (this is to prevent it boiling over)
  • heat gently allowing the sugar to dissolve
  • raise to 115° Celsius and keep it boiling for about 30 minutes until it caramelizes and thickens
  • do not let the fudge get above 118° Celsius
  • watch the bubbles change and when they are big in the middle you are at the fudge stage
  • check this by dropping a small amount into water – it should for a soft ball
  • remove from the heat and stir in the vanilla and vinegar
  • beat the fudge with an electric beater on a low speed to avoid splash backs which can result in bad burns (use lavender essential oil on a burn straight away to prevent blisters)
  • do this until the colour lightens and it has thickened and it has started crystallizing against the side of the pot
  • pour into a lined rectangular dish and cool until firm enough to cut into squares (about 20 minutes)
  • allow to stand for 1 hour before removing from the dish

Click on the links for conversions and notes.


Here are more recipes from the Crazy Cooking Challenge

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