Celebrate National Fudge Day with Artisan Treats and Homemade Delights

National Fudge Day (16th June) is a dream for anyone with a sweet tooth — and a perfect excuse to indulge in a little creamy bliss. 

Whether you prefer your fudge smooth and silky or crumbly with a hint of sea salt, this is the day to embrace the magic of melt-in-the-mouth goodness.

Buy Local, Buy Artisan

Why not support small businesses and independent food makers by picking up a box (or two) of artisan fudge? Across the UK, fudge-makers are creating incredible flavours — from classic clotted cream to adventurous combinations like chilli chocolate, gin & tonic, or even blue cheese fudge (yes, really!). 

Look out for local producers at farmers’ markets or online — many offer gift boxes that are as beautiful as they are tasty.

Some top UK artisan fudge makers to try:

Fudge Kitchen – Hand-crafted, creamy fudge with both traditional and vegan options.

Roly’s Fudge Pantry – West Country-style crumbly fudge, freshly made on-site.

Buttermilk – A Cornish brand producing dairy and plant-based fudge in bold flavours.

Make Your Own Fudge at Home

There’s something incredibly satisfying about making fudge yourself. You can control the flavour, sweetness, and texture — and it makes a great gift or party treat. Try one of these flavour twists:

Salted Caramel & Pecan

White Chocolate & Raspberry

Earl Grey Tea Infused Fudge

Biscoff & Chocolate Swirl

Baileys Cream Fudge (adults only!)

Basic Fudge Recipe:

Traditional Vanilla Fudge Recipe

Ingredients:

450g granulated sugar

300ml whole milk

100g unsalted butter

1 x 397g tin of sweetened condensed milk

1 tsp vanilla extract

Pinch of salt (optional)

Method:

Prepare your tin – Line a 20cm square tin with baking paper.

Melt the ingredients – In a large non-stick saucepan, add the sugar, milk, butter, and condensed milk. Heat gently over medium-low, stirring continuously until everything has melted and the sugar is fully dissolved.

Boil the mixture – Turn up the heat and bring the mixture to a boil. Stir constantly to avoid burning, and cook until it reaches 115°C on a sugar thermometer (soft-ball stage). This may take around 10–15 minutes.

Cool slightly – Remove from heat and let it sit undisturbed for 5 minutes to cool slightly.

Beat the fudge – Add vanilla extract and a pinch of salt (if using), then beat the mixture with a wooden spoon or electric mixer until it thickens and loses its gloss (about 5–10 minutes).

Pour and set – Pour into the prepared tin, smooth the top, and leave to cool completely at room temperature (don’t refrigerate). Once set, cut into squares.

Optional Add-ins or Toppings:

Crushed clotted cream shortbread pieces

Ground cinnamon or nutmeg for a warming touch

A swirl of golden syrup or maple syrup before beating

Sprinkle sea salt or edible glitter on top before setting

Biscoff Fudge 

Ingredients:

1 x 397g tin sweetened condensed milk

150g unsalted butter

450g light brown sugar

150g smooth Biscoff spread

1 tsp vanilla extract

Optional topping: crushed Biscoff biscuits

Method:

Line a tin – Use a 20cm square tin lined with baking paper.

Melt ingredients – In a large saucepan, melt the butter, condensed milk, and brown sugar over medium heat, stirring until smooth.

Boil the fudge – Bring to a gentle boil, stirring constantly. Use a sugar thermometer and boil until it reaches 115°C (soft-ball stage).

Cool and beat – Remove from heat, stir in Biscoff spread and vanilla, and let cool for 5 minutes. Then beat vigorously until thickened and matte.

Pour and top – Pour into your tin, smooth the surface, and sprinkle with crushed Biscoff biscuits if desired. Let it set fully at room temperature.

Ginger Fudge

1 x 397g tin sweetened condensed milk

150ml whole milk

100g unsalted butter

450g demerara sugar

1–2 tsp ground ginger (to taste)

1 tsp vanilla extract

Optional: 75g chopped crystallised ginger for extra zing

Method:

Line a tin – Use a 20cm square tin lined with baking paper.

Melt and stir – Add butter, sugar, milk, and condensed milk to a large saucepan. Heat gently, stirring until smooth.

Boil to temperature – Increase the heat and boil until the mixture reaches 115°C (soft-ball stage), stirring constantly.

Add flavour – Remove from heat, stir in ground ginger, vanilla, and chopped crystallised ginger if using.

Beat and set – Let cool for 5 minutes, then beat until thickened and creamy. Pour into the tin and leave to set.

Share the Fudge Love!

Whether you’re picking up some beautifully packaged artisan fudge or making your own at home, don’t forget to share the love. National Fudge Day is perfect for a little mid-year treat for colleagues, friends, or just yourself (no judgment here).

How will you be celebrating? Tag us in your fudge creations using #ThatsFoodAndDrink!

That's Food and Drink will be indulging in some fudge, too!