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Horlicks fudge

Horlicks fudge

Ingredients 6
Servings 8
Time 1 hr


  • 100
    Horlicks or Ovaltine
  • 400
    castor sugar
  • 100
  • 50
  • 120
  • 385
    tin condensed milk


45 min

Line a 20cm x 20cm baking tin with greaseproof paper.Place the Horlicks, castor sugar, water and milk into a medium saucepan.

Heat on low heat, stirring until the sugar has completely dissolved.

Once all the sugar has dissolved, add the butter and condensed milk and increase the heat to medium.

Bring the mixture to a boil, stirring constantly.Continue heating until a temperature of 116°C is reached on a sugar thermometer (or until soft ball stage - when a drop of the mixture is drizzled into cold water it should form a soft ball).

It's really important to stir the mixture constantly the whole time, or it will start to burn on the bottom. 

This is quite hard work, as it takes about 15-20 minutes to reach this stage.A long-handled wooden spoon is useful so your hand doesn't get too hot!

As soon as the mixture has reached 116°C, remove from the heat. Do not stir at this point. Leave to cool somewhere undisturbed for 10 minutes.

After the mixture has cooled for 10 minutes, use a wooden spoon to beat the mixture vigorously. You want to encourage the formation of small sugar crystals to give that characteristic melt-in-the-mouth fudge texture.

Continue beating until the mixture is no longer glossy, (and your arm is almost falling off), 5-8 minutes.

Quickly pour the mixture into the prepared tin. Cover with another layer of greaseproof paper and press down evenly with your hands to level the fudge.

Leave to cool at room temperature until set, then cut into squares. Store in an airtight container at room temperature.

Recipe published with permission of The Sweet Rebellion.


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