Fudge Calculator

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.

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.

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.

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.

Condensed milk fudge is a popular, more foolproof variation, but a tin of condensed milk is ADDED to the sugar, not used as a replacement for it. A 397g tin of sweetened condensed milk contains only about 218g of sugar (55g per 100g), so it cannot stand in for the 450g of sugar this recipe uses. The classic Carnation Ultimate Fudge method combines a 397g tin of condensed milk with about 450g sugar, 150ml milk and 115g butter, boiled to 113-115°C. Condensed milk fudge is easier to make as it is less likely to crystallise, but uses more butter and gives a creamier, softer set.