Condensedmilkfudge Recipes

SOUTH AFRICAN NESTLE'S FUDGE

Steps:

• Put sugar and water into a large heavy saucepan.
• Stir over a low heat until the sugar has dissolved.
• Add the butter and syrup and stil until the butter has melted.
• Add the condensed milk and stir until it comes to the boil.
• Boil very slowly, stirring all the time, until soft ball stage.
• Remove from the stove, add the vanilla and beat until it thickens.
• Pour into a greased pan and leave to cool.
• Cut into squares when cold.

FOOLPROOF CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
• Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
• Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

CLASSIC FUDGE

Steps:

• Butter and line a 20cm square cake tin with baking parchment. Put the butter, condensed milk, sugar and milk in a large saucepan over a low heat. Stir continuously until the sugar dissolves.
• Increase the heat and bring to the boil. Bubble for 10 mins, stirring all the time until the mixture reaches 115C on a sugar or probe thermometer. Remove from the heat and leave to cool to 110C. Add the vanilla, then beat in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals. The fudge should be thick and matte-looking.
• Spoon the fudge into the prepared tin and press down with a spoon to smooth the surface. Leave to set, then cut into squares. Will keep for up to three weeks in an airtight container.

CONDENSED MILK FUDGE

Steps:

• Microwave chocolate and milk in large microwaveable bowl on high 2-3 minutes, or until chocolate is almost melted, stirring half way through heating time.
• Stir in Vanilla and Walnuts.
• Spread in greased 8-inch square pan.
• Refrigerate until cool.
• Cut into squares.

PEANUT BUTTER FUDGE

Steps:

• Prepare the pan. Prepare a 9 x 9-inch pan lined with wax paper.
• Combine the peanut butter with some condensed milk. In a small bowl, mix peanut butter with about 3 tbsp. sweetened condensed milk, stirring until smooth. Add additional sweetened condensed milk if needed to thin. Set aside.
• Blend the chocolate. Add chocolate to a medium-sized microwave-safe bowl. Add the remaining sweetened condensed milk and vanilla.
• ⭐️Heat. Microwave for 90 seconds then stir. Continue heating in 30-second increments until smooth. Do not overheat. Pour chocolate mixture into wax paper-lined 9x9 inch pan, and spread until even.
• Spread. Scoop peanut butter mixture onto of chocolate mixture. Using a spoon, carefully spread across the top of the chocolate. Let cool.
• Serve. To remove fudge, lift wax paper from pan and slice.

3 MINUTE FUDGE

Steps:

• Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
• In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
• Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
• Store in an airtight container. Fudge does not need to be kept refrigerated.

ULTIMATE FUDGE RECIPE

Steps:

• Watch our quick video to see how to make our Ultimate Fudge!
• Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
• Bring to a steady boil for 10-15 minutes, stirring continuously and scraping the base of the pan to prevent it from catching. The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don't you can drop a little mixture into a bowl of ice cold water - if it forms a soft, round ball that doesn't stick to your fingers then it should be ready.
• Remove the fudge from the heat and leave to cool for 5 minutes. If you want to add other ingredients and flavours - add them before you start beating the fudge. After cooling try mixing in nuts, natural flavourings or chocolate chip for added texture and flavour that will make your fudge utterly delicious.
• Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.
• Press into the prepared tin with the back of a spoon and leave to set before cutting into squares. The fudge will keep for up to 2 weeks in an airtight container at room temperature.

HOME

Steps:

• Line 8- or 9-inch square baking pan with foil.
• Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.
• Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.