Fudge recipe condensed milk

Four simple ingredients. One saucepan. And the most delicious homemade fudge you can imagine!

This Fudge Recipe with Condensed Milk is a classic treat with a rich buttery flavor, soft caramel-like sweetness, and wonderfully firm yet chewy texture.

Made with butter, sweetened condensed milk, light brown sugar, and golden syrup, this recipe keeps things simple without sacrificing that traditional homemade fudge taste.

The mixture cooks gently on the stovetop before being beaten until it starts to set. After a short chill in the refrigerator, it becomes easy to cut into neat little squares.

It’s perfect for Christmas, holiday dessert tables, afternoon treats, or homemade food gifts. I’ve noticed that fudge is one of those treats that looks beautifully impressive when packaged in a small gift box, even though the ingredient list is surprisingly short.

Why You’ll Love This Recipe

This Fudge Recipe with Condensed Milk is rich, chewy, buttery, and incredibly simple to make with just four ingredients.

There’s no complicated equipment or long list of ingredients. You simply cook the mixture on the stovetop, beat it until it starts to set, then chill it until firm.

The condensed milk gives the fudge a smooth, creamy texture, while soft light brown sugar adds a deep caramel-like sweetness. Golden syrup brings everything together with a lovely richness.

Cut into small squares, this homemade fudge makes a wonderful Christmas treat or edible gift.

In my experience, simple fudge recipes like this are perfect when you want something homemade that still feels special.

Ingredients

This Fudge Recipe with Condensed Milk uses just four simple ingredients, making it an easy homemade treat for holidays, gifts, or whenever you want something sweet.

• 100 g butter
• 1 can (about 400 g) sweetened condensed milk
• 400 g soft light brown sugar
• 1 tablespoon golden syrup

Have everything measured before you start because the fudge becomes thicker as it cooks and needs to be transferred and spread while it’s still warm.

Using a good-quality butter and condensed milk will give the finished fudge a richer flavor and smoother texture.

How to Make It

1. Prepare the pan: Line an oven dish with parchment paper, leaving a little overhang to make the fudge easier to remove later.
2. Combine the ingredients: Add the butter, condensed milk, light brown sugar, and golden syrup to a large saucepan.
3. Dissolve the sugar: Place the saucepan over low heat and stir gently until the butter has completely melted and the sugar has dissolved.
4. Cook the fudge: Bring the mixture to a gentle simmer. Continue cooking over low heat for 15 minutes, stirring continuously so the mixture doesn’t catch on the bottom.
5. Test the fudge: Drop a small teaspoonful of the hot mixture into a jug of cold water. If you can form it into a soft ball between your fingers, it’s ready. If not, cook it a little longer and test again.
6. Beat the mixture: Pour the hot fudge into a large mixing bowl. Using a wooden spoon, electric hand mixer, or food mixer, beat for 3–5 minutes, until it begins to thicken and set.
7. Fill the pan: Quickly pour the fudge into the prepared dish and spread it evenly while it’s still warm and easy to work with.
8. Chill and cut: Refrigerate for at least 1 hour, then remove and cut into approximately 25 equal squares.

Cooking Tips / Variations

The key to this fudge is keeping the heat low and stirring continuously while it cooks. This helps prevent the sugar mixture from catching on the bottom of the saucepan.

The cold-water test is especially useful if you don’t have a candy thermometer. If the fudge forms a soft ball when rubbed between your fingers, it has reached the right stage.

Once cooked, work quickly when spreading the fudge into the prepared pan because it begins to thicken as it cools.

I’ve found that beating the mixture for just the right amount of time gives it a lovely firm texture without making it too crumbly. For variation, try adding chopped nuts or a little vanilla extract.

Serving or Storage Tips

Let the fudge chill for at least 1 hour before cutting so it has enough time to firm up. Once set, use a sharp knife to cut it into small, even squares.

This homemade fudge is perfect for Christmas dessert trays, afternoon treats, or wrapping up as a thoughtful edible gift. Its rich caramel-like flavor and soft, chewy texture make it especially satisfying with a cup of tea or coffee.

Store the finished fudge in an airtight container in the refrigerator to keep it fresh and firm. You can prepare and cut it ahead of time, then keep the pieces chilled until you’re ready to serve or gift them.

Conclusion

This Fudge Recipe with Condensed Milk is an easy way to make a classic homemade treat with just four ingredients.

The combination of buttery richness, brown sugar sweetness, and golden syrup creates a delicious caramel-like flavor, while condensed milk gives the fudge its smooth, satisfying texture.

It’s perfect for sharing with family or keeping a batch in the refrigerator for a sweet treat whenever you need one.

Fudge Recipe with Condensed Milk

Easy homemade fudge made with just four ingredients—condensed milk, butter, light brown sugar, and golden syrup. Rich, chewy, and perfect for gifting.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 25 squares

Cuisine: American, British

Ingredients Method Notes

Ingredients

  

• 100 g butter
• 400 g sweetened condensed milk
• 400 g soft light brown sugar
• 1 tablespoon golden syrup

Method

 

1. Line an oven dish with parchment paper, leaving some overhang for easy removal.
2. Add the butter, condensed milk, light brown sugar, and golden syrup to a large saucepan.
3. Cook over low heat, stirring until the butter has melted and the sugar has completely dissolved.
4. Bring the mixture to a gentle simmer and continue cooking over low heat for 15 minutes, stirring continuously.
5. Test the fudge by dropping a small amount into cold water. If it forms a soft ball when rubbed between your fingers, it is ready. If not, continue cooking briefly and test again.
6. Pour the hot fudge into a large mixing bowl and beat for 3–5 minutes, using a wooden spoon, electric hand mixer, or food mixer, until it begins to thicken.
7. Quickly pour the mixture into the prepared dish and spread it evenly before it becomes too firm.
8. Refrigerate for at least 1 hour, then cut into approximately 25 equal squares.

Notes

• Keep the heat low throughout cooking to help prevent the fudge from burning.
• Stir continuously during the 15-minute cooking period.
• The cold-water test is a useful way to check whether the fudge is ready without a candy thermometer.
• Work quickly when spreading the cooked fudge because it thickens as it cools.
• For a variation, add chopped nuts or a little vanilla extract.
• Store the finished fudge in an airtight container in the refrigerator.