Chocolate fudge

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• 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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• clair

  30 November 2009

  clair commented on this recipe

  I'm making this today as a tester. If it comes out nice, I'll make them for presents. :) Will let you know how the fudge turns out.

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• Wiltshire Crafter

  17 December 2009

  Wiltshire Crafter commented on this recipe

  I made this last night and I got the fudge sauce as well its not go the fudge consistency at all, tastes wonderful though :-( I used a thermometer too how annoying. I might do the truffle thing with it as its too nice to waste !!

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• clair

  20 December 2009

  clair rated and commented on this recipe

  

  I made this fudge a few weeks ago and everyone said it was lovely. Im making it again today for xmas presents. i used a thermometre but i didnt melt the chocolate first as i just roughly chopped it up and added it. the mixture was hot 118C so the chocoalte melted anyway.

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• Clare Baines

  26 September 2010

  Clare Baines rated and commented on this recipe

  

  Easy to make and turned out really well. Easy to cut too. I was having a go before making it for Christmas presents later on and am not disappointed!!

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• Hannah89

  17 November 2010

  Hannah89 rated and commented on this recipe

  

  made this at the weekend.....as others have said it was not very chocolatey so when it was set I melted more chocolate and dunked the pieces in and left them to set in the fridge...results were brilliant...the choc crisp on the outside made these perfect!

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• hattieb

  16 December 2010

  hattieb commented on this recipe

  If I can't find liquid glucose can I use sugar syrup instead?

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• jackamy

  23 December 2010

  jackamy rated and commented on this recipe

  

  I have never made fudge before but I am blown away by how easy it is and just how delicious the fudge is!

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• nanasandie

  23 December 2010

  nanasandie commented on this recipe

  I too have never made fudge before and used the soft ball test. Added extra chocolate and it was delicious. I making more for christmas gifts!

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• emmawilki

  28 December 2010

  emmawilki rated and commented on this recipe

  

  Amazing fudge. Added some plain choc in with the milk, and just let the hot fudge melt the chunks. Used maple syrup instead of glucose, and a tablespoon of cocoa powder for extra chocolate flavour. Thanks for the advice as I wouldn't have thought of those ideas. Brilliant!

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• Chris

  13 April 2011

  Chris rated and commented on this recipe

  

  Took 3 attempts but I got it in the end! First attempt i didnt have a good enough thermometer so it ended up far too runny, second time I bought a thermometer but apparently did the "fast boil" part too quickly, and burnt the mixed: looked amazing, tasted like gunpowder :/ Third time I used syrup instead of glucose and added cocoa powder as others suggested, I also used 200g of cadburies. It seems the trick is to not have the heat too high, and wait for a good amount of the water to evaporate, stirring continuously to prevent it burning to the bottom of the pan. It can't get over 100 degrees unless there is a low enough percentage of water.

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• Jessrose

  06 June 2011

  Jessrose rated and commented on this recipe

  

  Absolutly AMAZING! Added extra chocolate as said above! Mine set well. Not sure weather it got over 100 degrees as i don't have a themometer, did the soft ball test though! Only left in the fridge for 2 hours and it had set already! Also if you want it to set quicker, shove it in the freezer for about 20 minutes then put it back in the fridge until finished :)

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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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