What temperature should fudge reach?

Fudge needs to reach the soft ball stage, which is 116°C (240°F). Use a sugar thermometer for accuracy. At this temperature the sugar concentration is right for fudge to set with a smooth, slightly crumbly texture.

Why is my fudge grainy?

Grainy fudge is usually caused by sugar crystals forming too early. Make sure all the sugar is fully dissolved before bringing the mixture to the boil, and do not stir once it is boiling. Brushing the sides of the pan with a wet brush can help prevent crystals.

Why did my fudge not set?

The most likely cause is not reaching a high enough temperature. Fudge needs to reach 116°C. If you did not use a thermometer, it may not have cooked long enough. You can reboil the mixture, adding a tablespoon of water, and try again.

How long does homemade fudge last?

Stored in an airtight container at room temperature, homemade fudge keeps for 2-3 weeks. In the fridge it will last up to a month, and frozen fudge keeps for up to 3 months. Wrap individual pieces in greaseproof paper to prevent sticking.

Can I use condensed milk instead of regular milk?

Yes, condensed milk fudge is a popular variation. Replace the sugar and milk with a 397g tin of condensed milk per 500g batch. Condensed milk fudge is easier to make as it is less likely to crystallise, but has a slightly different flavour.

BakeCalcs

Fudge Calculator

Calculate sugar, butter, milk, and flavouring quantities for homemade fudge by batch size.

Desired Batch Weight

Total weight of finished fudge

Flavour

How We Calculate This

This calculator scales a classic fudge recipe based on your desired batch weight. The base recipe uses the traditional ratio of sugar, milk, and butter that produces a smooth, firm fudge when boiled to the soft ball stage (116°C).

Base Recipe (per 500g fudge)

Sugar: 450g granulated sugar
Milk: 150ml whole milk
Butter: 50g unsalted butter
Plus flavouring of choice

Method Summary

Dissolve sugar in milk over low heat, stirring constantly
Add butter and bring to a rolling boil without stirring
Boil to 116°C (soft ball stage)
Remove from heat, add flavouring, and beat until thick
Pour into a lined tin and allow to set

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.