Easy fudge recipe

This really easy fudge recipe makes soft, melt-in-the- easy fudge recipe British-style fudge. A batch of super-creamy fudge makes a brilliant present for family and friends at birthdays and Christmas. Use the iced water hack and you won’t need a sugar thermometer. 8inch square tin with baking paper.

Place all of the ingredients, apart from the salt, into a large, dry saucepan over a low heat. Continuously stir until the butter has melted and the sugar has completely dissolved. Slowly bring the mixture to a rolling boil over a medium-high heat for 10 minutes. Stir continuously, especially around the edges, to stop the mixture catching on the bottom of the pan and burning. Be very careful as the mixture is very hot. It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water.

3 minutes, or until it passes the test. Add a pinch of salt then beat the mixture well. Leave to cool in the saucepan for 10 minutes. Beat the thickened mixture again, breaking the top that will have started to set until it starts to lose its shine. Leave for another 5 minutes and beat again. Pour into the lined tin and level with the back of a spoon.

Refrigerate for at least 3 hours, or until completely firm and you can cut through it easily with a knife without it getting stuck. This recipe makes soft, melt-in-the-mouth fudge, so if you prefer your fudge on the chewier-side, boil it for 5 minutes longer when your mixture passes the iced water test. Why not tailor your fudge to the person you are making it for? If they love chocolate, dried fruit or nuts, add these with the salt in step 5. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Need a guaranteed crowd-pleasing cake that’s easy to make?

Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well. Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth. Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.