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I am currently building myself up to the prospect of making some Scottish tablet, I love it so much! But.. if you have ever made tablet before you will know how temperamental it can be. What worked for you once, may not work out quite so well again!
So, I needed to make something sweet, something to satisfy the sugar cravings but also gently ease me in before I cautiously attempt my Scottish tablet recipe. And honestly, I needed something that wouldn’t use up (or potentially waste) my coveted condensed milk during these unusual times.
When looking at my cupboard contents I thought, let’s make some old fashioned fudge! Simple ingredients and close enough but a little more forgiving to create a traditional fudge recipe.
And while I still have some hazelnut white chocolate spread that tastes like the inside of Kinder Buenos chocolate bars (this is leftover from my Kinder Bueno cheesecake recipe), I couldn’t help but wonder how delicious this addition might be! It’s sweet.. but obviously not too sweet as this homemade fudge recipe never seems to last with friends and family around! But of course, you could keep this as a traditional vanilla fudge recipe without condensed milk if that is more to your liking.
Now, I chose to keep mine quite plain but you could always choose to fold some Bueno white chocolate or milk chocolate pieces through your mix or maybe just add some to the top as it’s left to set. I would love to know how you make yours!
Make sure to follow my Kinder Bueno fudge recipe below!
Makes: 40 pieces approximately
Cook time: 30 mins
Rest time: 2 hours
Total time: 2 hours 30 mins
- 100g Unsalted butter (1/2 cup)
- 400g Demerara sugar (2 cups)
- 100g Caster sugar (1/2 cup)
- 300ml Whole milk (1 1/3 cup)
- 2tbsp Golden syrup
- 100g Hazelnut white chocolate spread
- Kinder Bueno pieces
- Large saucepan
- Wooden spoon/Spatula
- 8” Square baking tin
- Parchment paper
- Baking thermometer
- Add 100g unsalted butter, 400g Demerara sugar, 100g caster sugar, 300ml whole milk and 2tbsp golden syrup to your saucepan and place on a low heat, stirring continuously with your wooden spoon until all of the butter and sugar has melted.
You should be able to tell that this has happened when you can no longer feel the gritty texture from the grains of sugar when mixing.
- Once the ingredients in your saucepan have melted you are going to turn the heat up to a relatively medium-high heat.
The mix will start to bubble significantly but just keep stirring and do not worry when this starts to happen!
- You want the temperature to reach around 115°C, so if you have a baking thermometer, great!
Use this to keep an eye on your temperature.
If you do not have a thermometer, don’t worry, check the next step.
- For those of you (myself included) that do not have a baking thermometer to measure the temperature, we are instead going to check for the soft-ball stage.
So, grab a glass or bowl of cold water and after around 10 minutes of boiling, let some of the mixture drop into your water.
If when you remove it from the water, you can form a soft ball with your fingers, you are there.
- Once you have reached the soft-ball stage, or around 115°C, remove the pan from the heat and allow to cool slightly, you want it to form a skin on top.
- At this stage, add your 100g hazelnut white chocolate spread and stir in.
This should only take a few minutes but keep stirring until it loses that gloss and it becomes matte with the consistency of peanut butter.
- You may wish to add some Kinder Bueno chocolate pieces at this stage and gently stir in.
- Add some parchment paper to your baking tin and pour the mix in.
Carefully try to smooth out the top of your fudge mix. This is not always possible so don’t worry if it looks a little ‘rustic’.
- Allow fudge to cool at room temperature for approximately 2 hours although it could take significantly less.
- Cut into rough 1″ squares.
Store in an airtight container.
This fudge should keep for 1-2 weeks at room temperature.
If refrigerated, fudge can last 2-3 weeks.
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