Recipe uploaded by

4 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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(

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3569/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 70 small pieces

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.