Chocolate fudge with assorted toppings

Chocolate fudge

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(7 ratings)

Prep: 10 mins Cook: 25 mins

More effort

Makes 15 – 16 pieces

Make this moreish chocolate fudge as a sweet treat or homemade gift. Be sure to use a sugar thermometer to achieve the perfect melt-in-your-mouth consistency

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per piece (16), not including toppings

  • kcal183
  • fat8g
  • saturates5g
  • carbs25g
  • sugars24g
  • fibre1g
  • protein1g
  • salt0.03g
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  • 300ml whole milk
  • 350g caster sugar
  • 100g unsalted butter
  • 1 tsp vanilla extract
  • 100g dark chocolate, chopped (we used Green & Blacks, 70%)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

Optional toppings

  • chopped nuts, toffee pieces, mini chocolate buttons


  1. Line an 18cm square tin with greaseproof paper.

  2. Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.

  3. Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up – when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat. 

  4. Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins. 

  5. Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.

  6. Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons – just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this – if it’s too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

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Comments, questions and tips

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Lucia Bista's picture
Lucia Bista
17th Dec, 2019
I have created an account purely to comment on this recipe. I tried it and was left with a crumbly, oily, shocked chocolate mess due to following the recipe to the letter. If you want to make this recipe from home use PLAIN chocolate, not DARK. Dark chocolate has too high a percentage of cocoa solids and when melted into the fatty mixture will begin to separate and shock solid. This will ruin the fudge. Also it will take far longer than 20 minutes to get to 115°c, don't panic if it stays stuck at around 104°c. It will stay there until the water boils out, don't raise the heat, just keep stirring. Good food has a reputation for being the first place new cooks will look for a recipe, and this is just one of many that I have seen that are poorly written and will trip up a new cook who doesn't know how to correct these mistakes.
goodfoodteam's picture
5th Feb, 2020
Hi there, thanks for getting in touch. Sorry to hear you did not have success with this recipe. We retested this recipe on 05/02/20 and it worked as expected. However, we have amended the wording slightly as there are many variables when making fudge such as the temperature of your kitchen or temperature of ingredients.
7th Nov, 2018
How long can this fudge last please?
goodfoodteam's picture
14th Nov, 2018
Thanks for your question. This will last a couple of weeks in a sealed container.
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