By Nigella Lawson
Fudge is a soft, dense, creamy sweetmeat made from sugar, milk and butter. It can be flavoured with all manner of ingredients, from vanilla, chocolate, and coffee, to fruit, nuts and coconut. Fudge is usually served in slabs or small pieces. English fudge is very similar to a Scottish confection called tablet. In Mexico, fudge made with nuts (and sometimes coconut) is called penuche or panocha.
Chocolate marshmallow brown sugar fudge
Peanut butter fudge
Chocolate pistachio fudge
Vegan chocolate orange truffle bites
Gingerbread latte fudge
See all recipes for fudge (5)
Apple fudge cake
Fudgy walnut cake
Gold millionaire shortbreads
Store fudge in an airtight container in the fridge for up to three days.
The ingredients for fudge need to be heated to the ‘soft ball’ stage (ie a temperature of 112-116C/234-240F). The mixture is then beaten until it cools to give the fudge a smooth, creamy consistency. If the mixture is not beaten sufficiently, it will set with large sugar crystals and the resulting fudge will be grainy.
Experiment with fudge recipes: try using brown sugar or maple syrup instead of refined white sugar – it can alter the taste dramatically. Alternatively, before the fudge sets, mix in ingredients such as nuts or dried fruit to add texture and flavour.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
