Christmas fudge

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Prep time:

Cook time:

Serves: 0




  • 450g caster sugar

  • 1 splash milk

  • 1 tin condensed milk

  • 1 tbsp margarine or butter (optional)

  • 1 drop natural vanilla essence


  1. On low heat, use a large saucepan and put a splash of milk in the bottom to stop mixture burning.
  2. Then pour tin of condensed milk in with 1lb caster sugar and several drops of vanilla essence.
  3. Stir with wooden spoon until the mixture goes a creamy beige colour. When this happens - in about 5-10 mins, mixture will thicken.
  4. Remove saucepan from heat. Pour mixture into tray and place in fridge.
  5. After about an hour, remove from fridge and cut into squares with a knife as mixture starts to set.

Handy Hint

Use different essences for alternative flavours e.g. chocolate, mint etc.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Cake/Dessert

  • Christmas

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

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Your comments

  • meowmeowmeow 21/12/16 20:00

    I assume the butter goes in with the condensed milk? Method doesn't mention it! Also what size time of condensed milk? Where I live there are various sizes.

  • lilacmamacat 05/12/13 21:13

    Do you need to stir it or should you leave it alone when it's in the saucepan? ps. I think the butter goes in the pan too but I could be completely wrong.

  • jucornish 18/12/12 14:46

    I want to make this for Christmas, but yes when do you use the butter?

  • Mermaidspam 18/11/10 23:39

    When do you use the butter?

  • KAZCMK 06/01/10 22:34

    This is a traditional receipt for making fudge, passed down generations from my dear old Nan. She never used a receipe book and this is no exception - what a time saver and more delicious then any shop bought stuff!