How to make... Fudge

You can't travel down to Cornwall for it - so make it yourself at home.

By Ben Brown | 19 May 2020

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There’s one thing that reminds me of being in Cornwall on holiday. Two things actually. The first one is the smell of fish – which, as a kid, I hated and it seemed like it was everywhere. The other? FUDGE.

I don’t know what it is about Cornwall and fudge but every single shop seems to sell it. Pop into the local Spar for a pint of milk and a Cornetto and it’s almost impossible not to buy a big bag of fudge while you’re waiting for the bloke in front of you in the queue to count out his 2p’s.

Well, none of this matters anymore, because we’re all stuck in lockdown, but there’s no denying that fudge is absolutely heavenly. Well, MasterChef legend and all-round top bloke Simon Wood has shared his own recipe for it – so if you want to make it yourself at home – now you can.

This one’s great for cooking with kids too, if you have some that is. Don’t just go round next door and start cooking with their kids. Not again.

Simon Wood’s Fudge


– 400g Condensed Milk 400g
– 145ml Whole Milk
– 5ml Vanilla Essence
– 450g Demerara sugar
– 115g Butter


1. Line a 20cm square tin with baking parchment

2. Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

3. Bring to the boil then simmer for 10-15 minutes, stirring continuously with a spatula and scraping the base of the pan.

4. Remove the fudge from the heat and leave to cool for 5 minutes.

5. Press into the prepared tin with the back of a spoon and leave to set n the side before cutting into neat squares.