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Muscovado sugar fudge wrapped in ribbon Tried & Tested

Muscovado sugar fudge

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You can use both dark and light muscovado sugars to make this fudge. The light muscovado will create a deliciously creamy fudge with sweet caramel undertones. Whereas, using dark muscovado will produce a rich, dark treacle flavour, ideal for anyone with a sweet tooth and makes a great foodie gift.

Key Information

  • Prep:
  • Bake:
  • Serves:80
  • Skill level:medium

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Ingredients

  • 225g 8 oz Butter (unsalted)
  • 410ml 14 fl oz Evaporated milk
  • 900g 31⅞ oz Unrefined light muscovado sugar or dark muscovado (we use Billington's) Unrefined light muscovado sugar
  • 3tsp 3tsp Vanilla extract (we use Nielsen-Massey)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Lightly grease a 22x 32 swiss roll tin (at least 1.5cm deep) with melted butter.

  2. Classic mode Step 2

    Melt the butter in a large heavy-based saucepan over a low heat.  Add the evaporated milk, the sugar and vanilla extract and stir with a whisk until the sugar has completely dissolved. Turn the heat up and simmer vigorously, whisking every now and then, for 10 minutes, until the mixture reaches 116-118°C (the soft-ball stage).  To test, take the pan off the heat and drop a small blob of the mixture into a bowl of cold water.  It should be firm but still malleable.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 410ml 14 fl oz Evaporated milk
    • 900g 31⅞ oz Unrefined light muscovado sugar or dark muscovado (we use Billington's) Unrefined light muscovado sugar
    • 3tsp 3tsp Vanilla extract (we use Nielsen-Massey)
  3. Classic mode Step 3

    Plunge the base of the pan into cold water for a few minutes to stop the mixture cooking further, then leave to cool to 110°C (about 5 minutes).  Stir with a wooden spoon until the mixture thickens, loses it shin and begins to sound almost gritty on the pan base.  Quickly pour into the prepared tin and leave to go cold, then cut into squares.