Chocolate fudge recipes
Our top 3 of 12 Chocolate fudge recipes
- Chocolate Fudge
- Maltesers Fudge
- Judi Denchs Rum and Chocolate Fudge
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- 275g caster sugar
- 275ml double cream
- 38g liquid glucose
- 75g melted milk chocolate
- 1. Put 275g caster sugar, 275ml double cream and 38g liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts then fast boil until the thermometer reaches 118C.
- 2. Turn off the heat and add 75g melted milk chocolate, mix really well and pour into a 11cm square non-stick tin. Leave the fudge overnight to set then turn out and cut into squares.
If you like a richer flavour try half dark half milk chocolate. You don't need to use best chocolate this works equally well with supermarket budget choc as it does with branded. We used milka once and it didn't set as solid but was nice and creamy... and one time I was given a giant Hotel Chocolate skull for halloween which we struggled to get thru so I used that... the results were amazing!
- 1 large bag maltesers
- 350g (12oz) granulated sugar
- 25g (1oz) unsalted butter
- 175ml (6fl oz) Evaporated Milk
- 300g (10oz) milk chocolate broken up
- 50g White Chocolate Drops
- This recipe make approx 500g (1lb)of delicious fudge, it's powerful stuff great for sharing and giving as gifts.
- Before you start line a deepish baking tray of at least 7x7 inches with baking parchment (you can use a 2lb loaf tin but i like lots of stuff on top of my fudge!)
- Put sugar, butter and evaporated milk in a heavy based pan. Heat gently, stirring occasionally until the sugar dissolves.
- Bring to the boil, make sure you stir continuously with a wooden spoon. Once boiling reduce the heat and simmer for 5 mins, set a timer for this if your absent minded like me. Keep stirring to prevent it sticking.
- After the 5 mins is up remove from heat immediately and add broken chocolate and a third of the maltesers and stir quickly till all the chocolate is melted. (be careful it's very hot at this stage!)
- Pour into your baking tin as soon as the chocolate has melted as it will begin to thicken rapidly, generally it spreads it's self out but give the tin a little gentle shake to let the mixture settle and then sprinkle your remaining maltesers and the white chocolate drops over the top.
- Chill the whole tray for at least 2 hours (I like to leave it overnight if I can keep my paws off it that long!)
- Once chilled cut into square or small bars... it looks great put into jars with a ribbon for presents, I like to cut the wobbly bits off the edge and keep them for myself as chefs perks! Small bars look fab wrapped with cellophane and a big bow.
- It's dangerous stuff and a little goes a long way... if you wanted to you could substitute maltesers for fruit and nuts but that would just be wrong!
Add a handful of raisins or chopped nuts for added luxury.
- 550g caster sugar
- 550ml double cream
- 75g liquid glucose
- 5ml rum flavouring
- 150g milk chocolate flavour cake covering, melted
- 1. Base line a 22cm square non-stick tin.
- 2. Put the sugar, double cream and the liquid glucose in a heavy based large pan.
- 3. Heat slowly together, stirring continually, until all the sugar is melted. Once the sugar is melted bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn.
- 4. Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 118°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water.
- 5. Turn off the heat and add the rum flavouring and milk chocolate beat really well until smooth. Pour into the prepared tin. Be very careful when pouring this, as it can be very hot.
- 6. Leave the fudge to set overnight in the fridge. Turn out and cut into squares.