Preparation info

  • Makes

    1.25 kg

    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

We use a very ordinary fudge recipe, but it always generates high praise. I’m partial to plain fudge, but it is fun to vary it occasionally by adding a dash of Drambuie or a flavoured sugar. Sometimes I add a handful of raisins or nuts as well.


  • 900 g/2 lb granulated sugar
  • 1 × 415 g/14½ oz can evaporated milk
  • 100 g/4 oz butter


    Place all the ingredients in a large pan and add 150 ml/¼ pint cold water. Stir over a medium heat until the sugar has dissolved, the butter has melted and the mixture is evenly mixed.

    Bring to the boil and simmer, stirring occasionally, until it reaches soft ball stage. Test by dripping a little of the mixture into a glass of iced water. It should form soft sticky balls. While it bubbles, oil an oblong flan frame, 34 × 10 cm/13½ × 4 inches, set on a foillined baking sheet, or a Swiss roll tin, 25 × 15 cm/10 × 6 inches.

    Remove from the heat and beat vigorously until the mixture starts to thicken and crystallise. Pour into the prepared mould and cool until just set. Remove the flan frame, cut the fudge into squares, and store in an airtight container.