Fudge is an indulgent sweet treat, and can be found around the world in various forms. The delicious sugar-based sweet originated in the United States in the late 18th century, and has evolved to include a wealth of toppings, flavours and recipes today.
To make fudge, you only need four ingredients – milk, caster sugar, unsalted butter and vanilla extract.
The crystallisation process when these ingredients are heated is what creates the buttery and crumbly texture of the fudge we know and love.
You can add chocolate, mint, peanut butter and more to create your own variation of the achingly sweet dessert.
For those wanting to have a go, below is an easy recipe which takes just four ingredients.
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When the mixture reaches the soft-ball stage (this is 115°C on a temperature probe) remove from the heat and stir in the vanilla extract. Leave to cool for five minutes.
Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
Pour the mixture immediately into the tin and leave to set at room temperature.
Once set, cut the fudge into small pieces and store in a sealed container.
For a fun alternative, you can give this chocolate variation a go below.
Method
First, line an 18cm square tin with greaseproof paper.
Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
Bring to the boil for 15 to 20 mins, still stirring all the time.
The mixture will bubble up – when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen.
Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for five mins.
Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted.
Quickly pour the mixture into your prepared tin and leave to set at room temperature.
Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons – just scatter them over the surface and gently press into the fudge until they stick.
Make sure the fudge is only slightly warm when you do this – if it’s too hot the toppings can melt.
Once set, cut the fudge into small pieces and store in a sealed container.