How much do I love thee reader? A lot apparently, making 3 batches of fudge, in order to find a good, reliable recipe that anyone, anytime could produce. After writing about the delicious Crème Brûlée fudge we had in Arrowtown, New Zealand, I had readers asking for a recipe and I was also curious to have some for myself. What I didn’t realise is that the sugary stuff is more temperamental than a macaron. I think I’m a moderately skilled cook but when my first two batches failed I started to get despondent, then angry. I’m sure that alongside 7 stages of grief, there are 7 stages to fudge failure and I can really understand why the word “Fudge!!” is uttered as an expletive to some. Apparently, the weather can affect fudge making and canny experienced fudge makers will not bother to make it if the weather is humid or rainy. And even then there’s no guarantee that it will work. And I am living proof. I even bought myself a sugar thermometer to aid me in my pursuit of Creme Brulee fudge.
“Patience dear” is an oft repeated phrase around me. I am the most impatient person that I know. For me, it has to happen right now, then then and right there. I often have the Veruca Salt song “I Want It Now” ringing in my ears. One thing that forces patience on me is fudge making. Waiting until all of the sugar has dissolved on a low heat to stirring it constantly instead of running off to check your computer, the waiting for the soft ball stage to materialise-all things that requires a measure of patience that I don’t seem to have.
1st lot, delicious but unset
Like Goldilocks (or should I call myself Ravenlocks?), my first batch wasn’t right. With orders to test for soft ball using iced water (which I did, much like when I did it for the marshmallow) and orders to beat it straight away from Nigella the whole thing turned out grainy due to the partial crystallisation of the sugar when I stirred it during the crucial cooling process and it didn’t set properly due to the humid weather although I have to admit, flavour-wise, it tasted great.
My second lot once I bought the sugar thermometer was creamier, due to waiting for the temperature to drop to 40C which took 1.5 hours. It also didn’t set. And I know people will say that it’s because I didn’t reach the soft ball stage but I disagree, I did as I watched the thermometer like a hawk. This fudge however was gorgeously creamy and ungrainy so had it set, it would have been perfection.
Gathering myself together I came across a food proof, weather proof and method proof recipe for fudge which involved using marshmallows. It’s easier and quicker and miraculously set pretty much straight away, Even better was that it had a gorgeous creaminess. Flavour-wise I do think I preferred the first two but only by a small amount. The relative ease and reliability of this recipe means that it’s the winner for me.
I’ve also given you the recipe for the other two fudges should you wish to try them. Perhaps given the right weather where you are and a certain planetary alignment and your astrological moon in the correct position, it may set for you (just consider yourself warned 
). In any case, bruleeing the stuff is easy, in fact I don’t know why it isn’t done more often. Just sprinkle with a little sugar (fudge contains enough of the stuff anyway so only a bit is needed) and blowtorch to you heart’s content, being careful not to set the paper or oiled foil on fire. It’s not exactly like the Remarkable Sweet Shop stuff in Arrowtown, New Zealand but it’s fabulously good and will win friends and influence people.
Fudge 1 Grainy fudge
Ingredients
- 4 tablespoons water
- 125 g butter
- 3 cups caster sugar
- 2 tablespoons golden or corn syrup
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
1. Butter a loaf tin and line with parchment paper and butter parchment paper. Place the water, butter, caster sugar and golden or corn syrup into a heavy-based saucepan and stir over low heat until all the sugar has fully dissolved. Brush down the sides of the pan with cold water to get rid of any stray sugar crystals. Add the condensed milk, bring to the boil on just under medium heat and cook, stirring continuously, for about 10 minutes, or until the mixture reaches a temperature of 283F/118°C on a sugar thermometer.
2. Remove the pan from the heat and set aside for half an hour*. Stir in the vanilla extract and beat with a wooden spoon until the texture is thick and creamy and a thick ribbon holds when you lift the spoon.
3. Pour the mixture into the prepared tin and cool at room temperature (this may take a few hours). Cut into squares once fully set and store in an airtight tin, wrapped with waxed paper or baking paper. The fudge will keep for up to four weeks.
*Wait for 1.5 hours until it reaches 40C /110F and then beat, this will result in a less grainy fudge
Fudge 2: Creamy Fudge
- 2 cups sugar
- 2/3 cup evaporated milk
- 1/3 cup milk
- pinch of salt
- 56g butter
- 2 tablespoons vanilla
Directions
1. Butter sides of heavy 2 quart saucepan and butter and line a loaf tin with parchment and then butter the parchment paper.
2. In saucepan combine sugar, 2 milks and salt. On low heat stir to dissolve the sugar. Place sugar thermometer in pan and turn to just under medium. Boil whilst stirring constantly to reach the soft ballstage of 238F/118°C (ensure that it gets there).
With butter and vanilla added, fudge mixture cooling
3. Remove pan from heat, add butter and vanilla, do not stir at all. Leave untouched for 1.5 hours or so until the temperature shows 110F/40C.
4. Beta with an electric mixer until it thickens and loses its gloss. Pour into a loaf tin and wait to set.
Fudge 3: Dreamy, creamy and reliable White Chocolate Fudge
- 150ml evaporated milk
- 55grams of butter
- 2 cups of sugar
- 200g white marshmallows
- 350g white chocolate chips
1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.
2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).
3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.
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73 Comments | Add your own
Three fudge recipes all for us? That’s dedication all right
It looks great and I’m sure it tastes deeelish!
really interesting and yummy. thanks for trying all these fudges
they all look great but I thin k I ll stick to the reliable one 
looks delicious
Mmmm… this looks very sexy indeed, Lorraine! I’ve never come across bruleed fudge before, but I’d be very happy to give it a go.
And now that you’ve braved boiling sugar thrice, you should make a batch of tablet and do a taste/texture comparison! (Naturally tablet will win
)
Ooo.. Look at those perfect brulee squares! Lovely! I think I’m on to my seventh batch.. the intervention clearly didn’t work.
I’ll send you some pictures today!
It’s a shame about batch two because it sounded so tasty. I like the idea of evaporated milk too. I’m very impressed with your determination to try until it worked.
Thank you so much! You’ve gone through such an ordeal in order to find a great recipe, so thanks for sharing it! It looks so beautifully tasty, I can’t wait to try it.
chocolate chips and marshmallows! sounds toothachingly sweet (and possibly, also, very tasty)! what, i wonder, did you end up doing with the creamy, yet unset, fudge? sauce for icecream perhaps?
You definitely win the award for persistence and patience! They look so delicious! So… how much do we have to pay you to make a batch?
Fabulous! I will buy fudge and just brulee it. HAHAHAH
Lorraine, the fudge was absolutely perfect, from the (set) base to the top, which is just like real creme brulee. If you want to win friends, then you’ve acheived it. Patience, dear, has paid off!
Oh, it looks absolutely delicious! What a gorgeous recipe!
Cheers,
Rosa
OMG, Creme Brulee Fudge! Yummy…
That fudge looks and sounds SO delicious! I don’t know if I’d have the patience to try out the first two recipes… I hate failure! Mainly because of the wasted ingredients. The brulee on top looks so good!
Ooooh, yum! And all credit to you for persevering – I would have given up after the first batch! Now, maybe I DO need that blow torch after all….
Hats off to you Lorraine…ooops or are you Nigella!!! LOL!! That’s a grand looking fudge & looks very perfect & well behaved…SLURP, just looking at it gives me a sugar high!!
oh my gosh, yum!!
Oh, if I could just reach into the monitor and grab a piece!
It looks delicious, I’ve never heard of bruleed fudged before but it’s a clever idea.
Sometimes we just gotta keep trying! Good job trying out the different recipes and methods…the creamy one looks delish eventhough it didn’t quite set
OMG, this looks fabulous Lorraine! Who would have thought that you could combine two delicious things into one yummy package.
I’m an impatient cook too! I’m very impressed you tried three versions until you found one that you loved!
Mmmm, yum! Fudge is too sweet for me, but I lurve creme brulee so I’m sure I could be persuaded to try this version
I too love creme brulee! What a yummy looking fudge,you are so creative Lorraine!
wow, creme brulee fudge….that sounds very sugary, but very yummy. It sounded like a real ordeal though, glad yo got a good batch in the end!
I feel that I’m having a high sugar craving!
It look so yummy and I have to salute to your perseverance.
MMMMMMM…Wow, Lorraine!!! Well done!!! the white fudge with brûlée topping looks awesomely delicious!!! Pure indulgence!!!
Oh this is such a wonderful idea! Your creme brulee fudge looks de-li-cious! What happens if I don’t have a blowtorch?
Hi Kathy-Yup. how much do I love you guys?
Thankyou!
Hi snooky doodle-Thankyou1 You’re welcome, I just don’t knwo what to witht he other 2 udges
Hi Angela-Hehe sexy fudge! I like it
It’s so easy, I don’t know why we haven’t seen it before 
The only thing si that I don’t really like grainy fudge (I like smooth fudge) and I think that’s what tablet is…
Hi Y-Thankyou! And thanks for your moral support . Haha 7 batches? Well you can’t say that you haven’t made it now!
Hi Arwen-I know, I was really hopeful about that as I had the sugar thermometer and had figured out by then not to stir it while cooking. Thankyou!
Hi Anita-You’re welcome! I feel a bit PTSD’d after it and I don’t know if I want to make any more fidge but I’m glad I finally got a recipe that set!
Hi shez-It’s not diet food most definitely
They’re still sitting there, I’m ignoring them 
Hi Forager-Thankyou! I’m crazy like that
Thanks, haha I don’t know! What price sanity? 
Hi justJENN-That’s the quickest way!
Hi belle-So glad that you liked it! Haha sweets do it every time don’t they!
Hi Rosa-Thankyou so much!
Hi Diana Merrell-Indeedy! It’s great stuff
Hi Bria-Thankyou! I honestly felt so disheartened after the second lot but I had to get it right. Call it a sickness
Hi Angela-Thankyou! Haha i felt like it believe me!
Yeah get one, they’re fun!
Hi deeba-Haha thanks! Yes this last one behaved unlike the other naughty two
Hah just looking at the ingredients gives me a sugar high!
Hi pearlypop-hehe thanks!
Hi Midge-Hehe I often wish that when I see other blogs!
Hi aussiehen-It is, I was struck by the genius of the idea as soon as I saw it in the shop. They’re clever these New Zealanders!
Hi Alexandra-hehe yeah, although I would have probably stopped after the 4th ot 5th attempt! The unset ones tasted amazing *sigh*
Hi Cakelaw-Thankyou!
I know, two yummy things into one!
Hi Barbara-I think I lost my sanity or something
I was so happy when the last one set!
Hi Christie-Yes it’s a majoy sugar hit. I would’ve given you some but I knew you don’t like really sweet things!
Hi yaelian-Thankyou so much Yaelin!
Hi Maria-It’s very, very sugary but veyr veyr yummy
I’m very relieved!
Hi Lilia-Haha wait til you make it! There’s a lot of sugar in fudge I have to say! Thankyou so much :_
Hi Sophie-Thanks so much Sophie! That’s sweet of you to say
Hi Jenny-Hmm good question! I guess you could try sprinkling it with sugar and heating it under a really, really hot grill? Although I’ve never tried it but it might work
Yuuummmmm ^^! If you have any left overs from any of the batches I’ll be more than glad to take them off your hands!
Ah, Veruca Salt. Hehe, that was one of favourite books as a child. I think it must have been the thought of the chocolate waterfall and edible grass…
I’ve never tasted creme brulee fudge before, but yours looks really good! Well done on persevering, it definitely paid off!
x
mercy, kill me with a chainsaw. these look so delicious!
That fudge is gorgeous! That’s serious dedication – I’d like to say I’m that determined…some days.
Wow, I don’t think I can manage this. I am a very impatient person too. But the end product looks gorgeous!
Huh? What?!!? This is a GRAND idea!!!!!
Hmmm I adore grainy fudge so the first one sounds perfect to me. Love the idea of brulle-d fudge – brilliant.
I grew up in an area famed for it’s fudge, thought you might appreciate a different recipe to add to your madness.
Clotted Cream can be found in Sydney, but can be substituted for a good quality, high fat (55-60%) thick cream.
My favourite was a rum and raisin variety, just add some rum soaked raisin before the fudge reaches setting point.
Traditional Clotted Cream Fudge
10 ounces superfine sugar
3 ounces golden syrup
8 ounces clotted cream
1 teaspoon vanilla essence
Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to a boil. Cover and boil for three minutes. Uncover and continue to boil until the temperature reaches 116C. Remove from heat and beat until the mixture becomes thick and creamy. Pour into a greased 8-inch square pan. After thirty minutes, mark into squares with a knife then let set.
This looks divine.. & u have cut them so neat! great idea to make a fudge.
One Christmas when I was about the age of 25, I tried a fudge recipe. It was a almost exactly your “Fudge 1 ‘. It was so yummy that I decided to make kilos of it (my recipe called for a kilo of sugar)for friends and family for xmas pressies. The first time was obviously a fluke. The sucess rate was about one in five, and I had no idea what was going wrong. Slaving over a hot stove in Brisbane, with many kilos of fudge going into the bin. The next Christmas I tried again, not really thinking it could work, and I was right. Every now and again I dig up the recipe to see if I can make it work. The rate is still about 1 in 5. Now I can share the burden, why did nobody ever tell me that it was OK for your fudge to fail? I think the answer is that before today, I never knew anyone else that had tried and failed with fudge as I had. Thank you for your blog. Who else could understand the pain of Creme Brulee Fudge.
wedges of creme brulee–who’da thunk it? certainly not me. nicely done, lorraine!
Hi FFichiban-Hehe that’s great to know! If only you had offered a few days ago! I had sooo much
Hi Su-yin-Mine too, I love Roald Dahl books, especially his short stories. Oh yes like a kid’s dream come true no?
Thankyou so much! 
Hi reddoorread-Hehe no need for that, it’s easy to make!
Hi anna-Thankyou! Dedication or obsession, I’m not sure which one
Hi pigpigscorner-No this one’s easy! Well comparatively of course
Thankyou!
Hi The Duo Dishes-Thanks, I can’t believe that I haven’t seen it before
Hi rachel askey-Ah yes so many people do like the grainy fudge
It is! Those New Zealanders are a creative bunch 
Hi Wayfarer-Thankyou for that, that’s wonderful! Rum & Raisin is one of my favourite flavours too so this is brilliant. Maybe during Winter I’ll try it (when it’s less humid).
Hi Soma-Thankyou! I’m a bit obsessive that way
Hi Theresa-Oh wow, 1 in 5 is disheartening, good on you for persevering! I know, who knew that fudge was so hard? I have a newfound respect for fudge makers after seeing how hard it is.You’re welcome, there’s safety and consolation in numbers
Oh my. This looks almost too good to be true!
Hi Jess-Thankyou so much!
You know I read your blog faithfully, it’s one of my favorites. That’s why I’m shocked to find I missed this recipe when you first posted it. How did I miss it?!
Creme Brulee Fudge—you’ve found my kryptonite! Absolutely irresistible, and I’m oh so glad I finally saw it!
HI Sandie-Aww thankyou! Haha it’s one of those things you just wonder why isn’t it everywhere?
. . . . Why do you do this to my stomach . . . It now wants to eat
– Damn you! . . .
P.S Nice recipe
I only recently came accross your website and I must say, I’m pretty much in love with you :]
I’m an eager recreational baker myself and love keeping up to date with your little experiments. I’m planning on trying out Fudge no.3 today, hopefully it looks are awesome as yours.
x
Hi Rayman-Hehe sorry about that!
Thankyou! 
Hi Zara-Aww that is so sweet of you to say
I’m sure yours tastes great! Thanks so much for reading! 
Looks absolutely stunning and sinful – in the best way possible. LOVE your blog, some beautiful things on here!
Hi Marie-Claire-Aww thankyou so much for your lovely comment!
I found this recipe a few days ago after Googling for a fudge recipe to make for a fudge-addict friend who has just had twins. I made it last night and the results were absolutely perfect. I havn’t bruleed it yet but will do that tonight. I’ve had a blowtorch for ages but havn’t used it yet so this can be its grand unveiling – can’t wait! Thanks so much for the fantastic idea.
Hi Chris-Fabulous! So glad that it worked out and I hope the blowtorching worked out (although I remember that was the easiest and most fun bit
).
It might sound weird,,, but I can be so ‘touched’ by gorgeous food. This just whispers tenderness and love,,, Gorgeous,,,really.
This is the most divine fudge!
I made it for my birthday party!
I got raving comments!!
I buy Creme Brulee fudge whenever we visit Hanmer Springs (NZ) and it is my absolute favourite. I made your second recipe and to my surprise it worked! I have just made it for the second time to try out my new blow torch. Thanks for the recipe, now I can get my fudge fix whenever I want instead of waiting until we visit Hanmer Springs again!
Marvelous! Can’t wait to try that brulee finish. …Susan
Thanks for the tip. I always appreciate seeing others’ less than successful quests. It makes me feel better about my own culinary experiments gone wrong. Glad you finally got one to work out for you!
just made this and a loaf pan is no where big enough for all the fudge. I’ve got like 3 inch thick fudge. I think measurements should have been given, it’d been more helpful. Looks good tho. Thanks for the recipe!
Hi Amy-I have a regular loaf tin and it worked out just like that? Were you using a small loaf pan? In any case, you can slice it up in half horizontally too.
I found your fudge on Pinterest, your recipe looks so amazing!!
Nettie
Wow this looks amazing, my all time favourite dessert is creme brulee so I think I simply must try this.
Fabulous idea!
Im terrified of failing so i really want to try the third reliable recipe, is it possible to make it without all the marshmallows?
Hi Louren! You really do need the marshmallows as that is what “sets” the fudge
I love creme brulee and I can’t wait to try these recipes <3
I found your creme brulee fudge on pinterest, but it was pinned from this website http://pinlavie.com/creme-brulee-fudge/
which looks like they swiped your content. I repinned with credit going to you.
Thanks Ammie! You are too kind, I really appreciate it. I’ll send them an email now!
my brother can make creme brulee fudge!
it is so good and he makes crunchy fudge and it is also good!
my family went to new-zealand and my dad past away it was sad and i was only 6-7 we went home early
iam now 8-9 it is almost 2 years since he past away the fudge my brother makes makes me happy
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