Melt-in-your-mouth creamy, sweet caramel fudge. Make your own sweets!
Belizean fudge temps me at many grocery checkout stands. There it is behind the glass, staring at me as I check out, and I just try to ignore it!
Takes a bit of practice, but not much time
Belizean fudge is easy to make and can be made in about 15 minutes (15 minutes of active time, you also have to let it set). It takes a bit of practice to get the consistency just right, but even the not-quite-right batches can be a tasty mess!
Belizean Fudge Recipe with Optional Flavorful Add-Ins
- Prep Time: 5 mins
- Cook Time: 10 mins
- Yields: One small cookie sheet of fudge
Ingredients:
- 14-ounce can of sweetened condensed milk (or use coconut condensed milk for a dairy-free alternative)
- 2 cups white sugar (or substitute with coconut sugar for a more natural sweetener)
- 1 tablespoon butter (or use coconut oil for a dairy-free alternative)
- 1 teaspoon vanilla extract
- Optional add-ins: raisins, peanuts, or freshly grated coconut
Instructions:
- Line a cookie sheet with parchment paper and set aside.
- In a heavy-bottomed saucepan over medium heat, combine the condensed milk, sugar (and grated coconut, if using). Bring to a boil, stirring constantly to prevent scorching.
- Continue stirring for 7 minutes. The mixture will start to turn caramel in color and pull away from the edges of the pot, indicating that the fudge is starting to form.
- Test the fudge by scooping a small amount with a spoon and dropping it into a glass of cold water. If it hardens immediately, it’s ready; if not, continue stirring.
- Remove the saucepan from heat and quickly add butter (or coconut oil), vanilla extract, and any optional additions (raisins, peanuts, freshly grated coconut).
- Stir the mixture constantly to prevent it from hardening too quickly.
- Pour the fudge immediately onto your prepared cookie sheet and spread it evenly.
- Allow the fudge to set for a few minutes before cutting it into diamonds or squares. Enjoy your delicious Belizean Fudge!
Special Notes:
- If your condensed milk has been set on the shelf too long, it will already be caramel in color. It’s still good, it will just be tricky to tell when it’s setting.
- With this recipe, it’s important to keep stirring. That’s why we prep the cookie sheet as the first step. If you stop stirring you will scorch or burn the fudge.
- Also, note that molten fudge is incredibly hot, it can melt skin on contact.
- Let it set before serving.
Shop This Recipe
Coconut Oil
Rice and beans, sweet baking, and the occasional skillet of fried plantain all benefit from virgin coconut oil’s fragrance. Nutiva’s cold-pressed organic version is what natural-foods stores stock and what BNP recipes call for by name.
Oil Thermometer
Belizean fudge sets right only when the sugar hits soft-ball stage; a clip-on candy thermometer takes the guesswork out.
Wooden Spatula
Stir the boiling fudge constantly with a wooden spatula so the milk and sugar never catch on the bottom.
About Isela Post
Isela is a Belizean mother who has been cooking from memory and from markets her whole life. Her recipes carry the food of the Yucatec Maya tradition, the corner store ingredients of daily Belizean life, and the party table of every celebration she has ever fed people at. She writes for the Belize News Post.
When do I add the sugar?
Thank you for your question! You add the sugar when you add the condensed milk and mix them together. Be sure to stir constantly! I corrected the recipe above, so it should be clear now! Let us know if this recipe worked for you, or if you have any other comments!
does it matter what kind of milk you use?
It does matter what type of milk you use! We use sweetened condensed milk -the type that comes in a 14 ounce can. Sweetened condensed milk has had 60% of the water removed from it, AND it’s been sweetened. This makes it more flavorful, thicker, and ready to be turned into fudge! Have you tried a different kind of milk? Thank you for your question!
Mines didn’t harden correctly? what am I doing wrong? I even checked with water as per your suggestion.
How many people will this feed if each person gets one?
Oh it looks like someone else asked this as well! This recipe will give enough pieces for 8-12 people depending on the size of the piece! Happy cooking!
How many people will this feed if everyone gets one piece of fudge?
For every can of condensed milk, 8-12 people will get a piece, depending on the size of the piece! Thank you for your comment! Happy fudge making!
what type of penautes and how many
what temperature is my oven supposed to be at ?
what temperature do I bake these at?
answer meeeeee
do you just add the condensed milk and sugar at the same time to the pot its gonna be boiled ? or do u put something in the pot to prevent it from sticking or burning?
how many pieces does it make
Do you put the butier in with the milk and sugar ?
Adding the vanilla makes it too sweet. In my opinion the vanilla gives it a weird taste.
Thank you for your tip, we like only one or two drops of vanilla, and maybe a little finishing salt! 🙂