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Curtis Stone’s granny Maude’s fudge

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

Curtis’ granny Maude’s fudge is a recipe he remembers making with her as a child. It’s been a favourite of his ever since. Try out this sweet fudge that Curtis loves so much.

  • Makes24, pieces
  • Cook time50 minutes
  • Prep time30 minutes, + cooling & 2 hours setting time
Curtis Stone’s granny Maude’s fudge



  • 3/4 cup (110g) plain flour
  • 1/4 tsp sea salt flakes
  • 90g unsalted butter, softened
  • 1/3 cup (55g) icing sugar mixture


  • 4 1/2 cups (990g) caster sugar
  • 1 cup (250ml) full-cream milk
  • 90g unsalted butter
  • 395g can sweetened condensed milk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in centre of oven and preheat to 160°C (140°C fan-forced). Line a baking tray with baking paper. In a bowl, whisk the flour and salt. In a separate bowl, using an electric mixer on medium-high speed, beat the butter and icing sugar for 3 mins or until light and fluffy. Add flour mixture and beat on low speed until blended. Dust fingers with flour. Transfer dough to the lined tray and press into a 20cm x 25cm rectangle. Prick dough all over with a fork. Bake for 25 mins or until the shortbread is golden brown. Set aside to cool completely.
  2. Step 2

    Line a 3cm-deep, 22cm x 33cm baking pan with baking paper, allowing sides to overhang. Break shortbread into 2.5cm pieces and sprinkle over the pan.
  3. Step 3

    To make the fudge, in a large heavy-based saucepan, stir the sugar, milk and butter with a wooden spoon over medium-low heat for 6 mins or until the sugar dissolves and the mixture begins to simmer. Add the condensed milk and bring to the boil. Reduce to a simmer. Cook, stirring constantly, for 25 mins or until the mixture is caramel in colour and reaches 120°C on a sugar thermometer. Using the wooden spoon, beat mixture for about 10 mins or until the fudge thickens but is still pourable.
  4. Step 4

    Pour fudge over shortbread pieces in the pan. Set aside at room temperature for 2 hours or until set (fudge should be firm with a slightly grainy texture). Break the fudge into small pieces.

Nutrition Information

Per Serve

Energy: 1227kJ/294 Cals (14%)

Protein: 2g (4%)

Fat: 8g (11%)

Sat fat: 5g (21%)

Carb: 56g (18%)

Sugar: 53g (59%)

Fibre: 0.1g (0%)

Sodium: 45mg (2%)