Super Easy Fudge

Super Easy Fudge

Proper fudge can be quite tricky to make, so it’s handy to have a recipe for a super easy version that can be whipped up in next to no time.

Makes: 25

Prep + Cooking Time: 15 Minutes


2 x 395g (12½-ounce) canned sweetened condensed milk
100g (3 ounces) butter
1 cup (150g) dark chocolate Melts
2 x 375g (12-ounce) packets white chocolate Melts
red gel food colouring
1 candy bracelet, elastic removed
¼ cup (10g) freeze dried raspberries
2 teaspoons icing (confectioners’) sugar


Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper, extending the paper 3cm (1¼ inches) over the sides.

Combine condensed milk and butter in a large microwave-safe glass bowl. Microwave on High (100%) for 2 minutes; stir well. Microwave a further 2 minutes or until well combined and smooth.

Melt dark chocolate in a small microwave-safe glass bowl, on High (100%) in 30-second bursts, stirring, until melted and smooth.

Add white chocolate to condensed milk mixture and stir until melted. Mixture will thicken, so you will need to work quickly. Add a few drops of food colouring and swirl it through. Spread mixture into pan; level surface. Quickly spoon dollops of dark chocolate onto fudge and tap pan on bench a few times to level chocolate. Using a wooden skewer, lightly swirl chocolate through fudge. Cool, uncovered, for 30 minutes. Refrigerate for 1 hour or until firm.

Transfer fudge to a chopping board. Using a hot knife, cut fudge into 4cm (1½-inch) squares. Serve topped with candy and freeze dried raspberries; dust with icing sugar.

Tip: Using gel food colouring is essential for a vivid colour; liquid colouring will affect the setting of the fudge. Store fudge layered between pieces of baking paper in an airtight container. Fudge also makes a beautiful handmade gift. Pop into mason jars topped with cute fabric and use a rubber band to hold it in place, then pretty it up with ribbon or place in little boxes with waxed paper.

super easy fudge recipe on child mags blog

This recipe is an edited extract that features in The Australian Women’s Weekly SWEET cookbook is published by AWW Cookbooks, $49.99, available now in all good bookstores and online.

Guest Contributor