When we got married last August I decided to make our own wedding favours, partly to save money (you can read more of our budget tips here) and partly because I thought it would be fun… After lots of research we decided on fudge favours to accompany our afternoon tea wedding breakfast, with a name label tied on to serve as a place card too.
Making fudge was NOT as easy as I expected, and there were a few failed attempts along the way as I tried a range of recipes and techniques. Then I came across this recipe and with a few adaptions it turned out PERFECTLY and I was able to make the rest of the batches I needed without a problem too.
This recipe makes a lovely creamy fudge than can easily be cut into cubes and would also make a great gift for birthdays and Christmas too, as well as wedding favours. So here it is…
1 tin of condensed milk (397g)
150ml semi-skimmed milk
450g light muscovado sugar
1156 butter (unsalted)
1.5tsp vanilla extract
- Put all of the ingredients into a large non-stick saucepan (a heavy base works best) and stir over a low heat until all of the sugar has dissolved (the mixture will stop feeling gritty as you stir it)
- Bring to the boil and simmer for 10-15 minutes, stirring constantly, until the mixture has reached the ‘soft ball’ stage. You can test this by dropping some of the mixture into ice cold water and seeing if it forms a ball shape, or use a sugar thermometer and aim for 116C.
- Remove the pan from the heat and beat for around 5 minutes. The mixture will thicken and start to become grainy. Stop while it is still pourable and when it starts to become grainy on the bottom. If you stop too soon the fudge wont set, but if you carry on too long you’ll get a dry crumbly fudge.
- Scrape into a lined tin (about 8 or 9 inches) and leave for about an hour before cutting into squares. If you use a slightly larger tin and spread it slightly thinner, you could also cut different shapes out using mini cookie cutters.
I made 3 batched of this fudge to cater for around 70 guests, so it worked out super cheap. I bagged the fudge in small cellophane bags and tied with twine. I attached name labels to each one so that they served as place names too, and was really pleased with how they turned out.
Let me know if you try out this recipe.
Thanks for popping by,
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