No Cook Fudge


Children love to make this, and the only difficult part lies in persuading them to leave the fudge to harden overnight.  Pack in small plastic bags tied with a ribbon tied around.


Makes 36 squares

  1. Cream the butter in a bowl until soft and then stir in the condensed milk.

  2. Gradually add the icing sugar and when all is worked in, turn onto a work surface lightly sprinkled with icing sugar and knead until smooth.

  3. Roll out to ½ inch (1.25cm) thickness and cut into neat squares. Leave to harden overnight on a wire rack covered with a clean muslin or tea towel.

  4. Store in an air tight container or put in bags with a ribbon tied around.

This recipe is from: Mary Berry's Ultimate Cake Book (BBC Books)

  • No Cook Fudge