Part of my Christmas presents to everyone included fudge – Home-made, chocolate drizzled, crumbly, vanilla Fudge.

In a bid to save money this Christmas as on a very tight budget, I was making Christmas presents. After researching different treats I could make to accompany presents and also to form the main part of a few gifts, I decided on fudge – I wanted to make something I’d never made before and you always find fudge at Christmas markets.

It was hard to choose a recipe, as many say you need a candy thermometer to stop simmering when the fudge reaches 115 degrees, but I am no candy maker normally, and I didn’t have the money or time to find a candy thermometer (YES, I left everything to the last minute…something I definitely won’t be doing next year!).

I found a community recipe on Nigella’s website for Vanilla fudge, which was a timed recipe (It did have the temperature too if you had a thermometer) and works very well as long as you stick to the time (The second time I made a batch of fudge I put a timer on my phone for the 15 mins, so that it was simmering for the exact time rather than just looking at a clock, and it worked better).

Here’s the recipe and how it went:

Ingredients for Fudge


  • 100 ml milk
  • 100 ml double cream
  • 350 grams caster sugar
  • 80 grams butter
  • 1 teaspoon vanilla extract
  • Milk and White Chocolate to decorate/drizzle

Line a dish ready for fudge to set in – I would recommend lining with baking paper rather than greasing as you can then easily lift it out once cooled.

Put everything in a saucepan (except the vanilla and chocolate). Bring to boil and then simmer for 15 minutes (this is where it’s best to set a timer on phone!).

imageย  stirring image(1)

It will go thicker towards the end, no need to worry when this happens!

Bring off the heat. Add the vanilla and beat until thickens. Pour into the lined dish, and you should still be able to spread the top to make it even.


Now comes the patient part – Wait for it to cool!

I then cut my fudge with a large knife, rocking backwards and forwards on the blade to try get a clean cut. You can break the fudge – I did run out of patience a little so have to admit I resorted to this too.

I warmed two freddos in one mug, and some white chocolate in another to drizzle my fudge in chocolate. I put the chocolate drizzled fudge in the fridge for the chocolate to set.


Next comes how to decorate and pack – The arty bit! I tried clear food bags which I tied with ribbon, but they weren’t see through enough, and to be honest it looked awful! With a little help from my creative housemate we came up with making small parcels of fudge out of baking paper and ribbon..and here’s how they turned out…

image(5) image(4)

I can say they definitely went down a treat. Perhaps a little sweet for some, but very tasty and you don’t need to give a large portion. Cheap and Tasty present in an hour!

To see the full recipe and instructions I used, you can go to: Enjoy!