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Naughty recipes…Nutty Fudge Day!


Naughty Recipes…NUTTY FUDGE DAY.

 National Nutty Fudge Day!


Today, 12th May, is national Nutty Fudge Day! It’s also my niece Abs birthday. So it only seems just & fitting to make a special sweet treat for a sensational young lady.

Loads of research later, with plenty of recipes, ideas & methods in mind, I embarked on my own fudge- making, experimental adventure.


It was easy, as the kids making it for school fetes will tell you, & the longest part was the time it takes to set.

Fortunately, I left mine overnight, & as luck would have it, a friend turned up unexpectedly, with 2 huge punnets of fresh-picked strawberries straight from the local growers. We really needed them to counter-balance the intense sweetness of the afternoon treat fudge fest, which was synchronistic & delightful.


So I ended up with some pretty cellophane bags of creamy naughtiness for my niece, & for a few other sweet-tooths, (is that a real word?) in my life :))  

That was my main purpose joyfully accomplished!


Next attempt will definitely have less sugary stuff. For me it was just a tad too extreme, so some ingredients are likely to get halved…..

Thought I’d throw in a few of the recipes I found whilst trawling for fudge. Have a go…& enjoy your wicked delight!


Creamy Caramel Fudge.

This traditional fudge is made in the microwave which makes it a loss less time consuming.

Cooking Time 20 mins.

Makes about 40


·         2 x 395g cans sweetened condensed milk

·         2 cups firmly packed brown sugar

·         250g butter, chopped

·         1/3 cup liquid glucose

·         1/4 cup golden syrup

·         400g good-quality white cooking chocolate, chopped


1.    Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

2.    Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.

3.    Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.

4.    Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.


Baileys chocolate fudge

A splash of Bailey’s liqueur adds another dimension to this creamy chocolate fudge.

Cooking Time 20 mins.

Makes 16


·         Melted butter, to grease

·         1 x 395g can sweetened condensed milk

·         100g butter, cubed

·         255g (1 1/4 cups) brown sugar, firmly packed

·         2 tbs glucose syrup

·         150g good-quality dark chocolate, finely chopped

·         60ml (1/4 cup) Baileys Original Irish Cream liqueur


1.    Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2.    Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.

3.    Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.

4.    Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.


Espresso fudge

Irresistible bits of fun beckon with this choc-peppermint fudge.

Makes 64


·         395g can sweetened condensed milk

·         1 cup brown sugar

·         2 tablespoons glucose syrup

·         125g butter, chopped

·         180g dark chocolate, finely chopped

·         3 teaspoons instant espresso coffee powder

·         Cocoa powder, to serve


1.    Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

2.    Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.

3.    Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate and coffee powder until combined and chocolate melted. Spoon into prepared pan. Smooth top. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.

Cut into pieces. Dust with cocoa. Serve.

  1. Oh yum!

    • Bless your little cotton socks Caro…it’s such a sweet fix. Good for hard-core sweet-tooths (is that a real word? :))xx

  2. Oh boy… glass of milk, too?

    • lol…thanks for joining in Carrie. It was good fun testing them all out, & the extended family enjoyed the results :)) xx

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