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1. Put 550g caster sugar, 550ml double cream and 75g liquid glucose (available from chemists and cookshops) in a pan. Slowly heat together, stirring continually, until the sugar melts then fast boil until the thermometer reaches 118C. Turn off the heat and add 150g melted milk chocolate, mix really well and pour into a 22cm square non-stick tin.
2. Leave the fudge overnight to set then turn out and cut into squares.

per piece

84 kcalories, protein 0.3g, carbohydrate 10.5g, fat 4.9 g, saturated fat 2.8g, fibre 0g, salt 0.1 g

Latest comments and suggestions

• bellywell

  07 June 2008

  bellywell rated and commented on this recipe

  

  This was super-simple and came out with a great texture. I didn't have enough liquid glucose and couldn't be bothered seeking out more, so slugged in a bit of maple syrup instead and the taste was *really* good. It wasn't that chocolate-y though, even though I also added a dessert-spoon of cocoa. I think next time I do it, I'll use good dark chocolate and add it chopped rater than melted, so it can have chunks. Mmmm.

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• MrsKitty

  14 October 2008

  MrsKitty rated and commented on this recipe

  

  Very easy to make, I don't have thermometer so used the soft ball test instead. I have made other fudge but not as good as this. I also added 4 heaped tablespoons of cocoa powder to make it very chocolatey which worked a treat! The texture was wonderful and everyone who has tried it has loved it.

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• Alisar

  08 December 2008

  Alisar commented on this recipe

  Does anyone have any idea how long this will keep for? I want to make some for christmas presents but don't know how far in advance I can do it!

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• kez10uk

  26 December 2008

  kez10uk rated and commented on this recipe

  

  Had an utter disaster with mine, don't know what I did wrong but it never set. More of a caramel sauce than a fudge :o(

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• Tora

  03 January 2009

  Tora rated and commented on this recipe

  

  Soooo good! Worth mentioning that you're better off using a large heavy based pot, as the mix bubbles up a lot and there's a risk of burning it towards the end. Also, the 'fast boil' to reach 118 degrees takes quite a while, so you need some patience. Mine got slightly hard so next time will take it off at 116 degrees. It's still yummy though, just didn't cut so well but more crumbled into big pieces. I'm using the crumbles for ice cream topping...

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• Moodyfood

  10 February 2009

  Moodyfood commented on this recipe

  I mess around with recipe quite a lot!! Current favourite is 500g sugar/500ml cream/70g glucose/150g of white chocolate. Fantastic!!!

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• CAROLINE

  19 March 2009

  CAROLINE rated and commented on this recipe

  

  Fantastic!! Best homemade fudge I've ever tried and the repeat requests from friends and family keep coming!

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• Alisar

  23 July 2009

  Alisar rated and commented on this recipe

  

  I used a sugar thermometer but mine still didn't set quite enough. I ended up rolling blobs of it in cocoa and calling it chocolate truffles instead! Lovely flavour, I used dark chocolate instead of milk plus an extra bit of cocoa just to make sure it was really chocolatey! Will try again and hopefully I will get it to set next time.

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• littlenoble

  19 October 2009

  littlenoble commented on this recipe

  How do you do the soft ball test?

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Ingredients

• 550g caster sugar
• 550ml double cream
• 75g liquid, glucose (available from chemists and cookshops)
• 150g melted milk chocolate

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Difficulty and servings

Makes 70 small pieces

Preparation and cooking times

Ready in 30 mins

Ingredients

• 550g caster sugar
• 550ml double cream
• 75g liquid, glucose (available from chemists and cookshops)
• 150g melted milk chocolate

per piece

84 kcalories, protein 0.3g, carbohydrate 10.5g, fat 4.9 g, saturated fat 2.8g, fibre 0g, salt 0.1 g

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