Easter fudge recipe

Silvana Franco
·2 min read
a
Fudge makes a lovely Easter gift, says Franco - Clara Molden

Creamy fudge is very simple to make at home using just a few ingredients. It will keep in an airtight container for up to two weeks to enjoy over the holidays and makes a lovely Easter gift.

Cook’s tip: If you don’t have a sugar thermometer, drop a teaspoon of mixture into a small bowl of cold water – if it’s ready, it will form a soft, squidgy ball.

Creamy fudge makes a lovely Easter gift
Creamy fudge makes a lovely Easter gift - Clara Molden

Timings

Prep time: 10 minutes, plus cooling time

Cook time: 20 minutes

Makes

36 squares

Ingredients

View of the five ingredients needed
This fudge will keep in an airtight container for up to two weeks - Clara Molden

  • 1 x 397g tin condensed milk

  • 150ml whole milk

  • 450g light muscovado sugar

  • 125g butter

  • 150g chopped chocolate or Easter eggs

Method

  1. Line a 20cm square cake tin with baking parchment. Place both milks, the sugar and butter in a saucepan and heat gently, stirring until the sugar has dissolved.

  2. Turn up the heat and simmer for 15 minutes or so, stirring frequently to ensure the mixture doesn’t catch on the base, until it reaches 115C on a sugar thermometer.

  3. Leave to cool for 5 minutes then beat the mixture with a wooden spoon for 3-5 minutes until it thickens. For a crumblier texture, continue to beat until the mixture begins to turn matt.

  4. Stir two thirds of the chopped chocolate into the fudge then spoon into the prepared tin, levelling off the surface with the back of a spoon. Scatter over the remaining chopped chocolate, then leave at room temperature until completely firm and set.

  5. Carefully lift the fudge out onto a board and cut into small squares. Pack into an airtight tin or gift bag.

Broaden your horizons with award-winning British journalism. Try The Telegraph free for 3 months with unlimited access to our award-winning website, exclusive app, money-saving offers and more.