Christmas Fudge

I’ve never been that successful at making fudge. Not proper fudge anyway. I can bustle up a biscuit-based uncooked fudge slice any day but quite frankly, I lack the patience to stir and stir and stir and stirrrr the darn pot to avoid the sugary goodness getting burnt on the bottom….zzZZZ. I usually avoid making fudge/toffee. Disaster.

Recently I came across a fudge recipe in Jo Seagar’s The Cook School Recipes called Fabulous Fudge. I have had the page post-it noted for a while now and thought I would try it and see just how fabulous this fudge was. If you like a smooth and creamy fudge that is not all sugary and hard, and easy to cut into portions without crumbling, then this is the one!

Christmas Fudge

  • 2 x 400 gram cans of sweetened condensed milk
  • 2 cups of brown sugar, firmly packed
  • 250 grams of butter
  • 100 ml liquid glucose syrup
  • 3 tablespoons golden syrup
  • 400 grams milk chocolate, chopped
  • 1 teaspoon of vanilla

Spray and line with non stick baking paper, a 20 x 30 cm, quite deep ( at least 4 cm ) tin, or two smaller tins.

Place all ingredients, except the chocolate and vanilla, in a large heavy based saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to the boil and boil gently until it becomes very thick and changes colour to a dark caramel brown paper shade – about 6 minutes, to the soft ball stage. Remove from heat and stand until the bubbles subside. Stir in the chocolate and vanilla until melted and smooth.

Pour into the prepared tin and smooth the surface. Cool to room temperature ( about 3 hours ) then refrigerate until firm. Cut into squares. Store in an airtight container in the fridge for up to 6 weeks – if you’re lucky!!!!!

This is an entry into Sweet New Zealand for December. This time it is hosted by Bron Marshall. Check out all the delicious entries!


9 thoughts on “Christmas Fudge

  1. I admit I’ve never made fudge – it’s just always seemed too hard and fraught with potential disaster, but this looks totally achievable. This seems as though the only danger would be to my waistline. Thanks for sharing it.
    Sue 🙂

  2. Couldn’t agree more! I was much the same until I came across this recipe. Perfect for this time of the year to give away as small gifts (maybe a little piece or two for yourself!)

  3. Angela

    Hi, I just stumbled upon your blog as I am looking for help with this fudge. I borrowed a Jo Seagar cookbook from the library and this fudge sounded …well …fabulous. I have tried to make this fudge twice now…first with lindt white chocolate (a disaster – it ended in a pool of oil and had to be thrown out) and now with Cadbury dream – less oil but still has a slick on the top. Can you give me an help with what the problem is, and also what chocolate you used? I am seriously in doubt as to whether this is fabulous fudge!
    Also I love your blog & subscribed immediately. Can’t wait to read more of your posts and recipes.
    Regards from Australia,

    1. Hi Angela, thanks so much for visiting my blog! Nice to have a visitor from across the ditch.

      I’m sorry to hear Jo Seagar’s recipe didn’t work out for you. I know I used Cadbury’s Milk Chocolate which worked wonderfully. Any milk, white, dark chocolate should do the trick. The only thing I can think of that might make the fudge turn out better is boiling the fudge a bit longer until it is very thick. The change in colour should be significant. Then when you think it might be ready, get a spoon and drop a bit in a glass of cold water, Touch it in your fingers and if it is hard then remove pot from stove and stir in the chocolate.

      I have had many fails with fudge myself so completely understand! Such a pain, and it certainly isn’t a cheap exercise! Hope this helps. Good luck! Cheers, Bridget.

      1. Angela

        Thank you so much for replying. I actually used a digital thermometer so not sure what on earth I did wrong. I like the idea of Cadbury milk chocolate. Did it taste like caramel fudge or more of a chocolate fudge.
        Thanks again,

  4. Zana

    I have made this fudge successfully on so many occasions but the last few batches have been the same as the above post. Oily and not at all smooth like it spilts. I usually use the Whitakkers Milk Chocolate but the new 5 roll refined milk chocolate they do does not seem to work at all well. I will try the Cadbury Milk chocolate but any other chocolate recommendations would be great! Thanks

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