Chocolate Fudge

Chocolate Fudge

For some strange reason fudge always seems to be difficult to perfect. There is one, shop-bought variety that, with all the will in the world, I cannot resist. It is vanilla flavoured and oh so memorable! It is smooth and butter rich - and has the decadence all fudge should boast. I get mad when fudge is made up of sugar crystals. I have stopped buying the product from home-industry shops because I’m tired of the disappointment it carries. The recipe I have included comprises white or dark Belgian chocolate which for a reason I cannot explain makes this fudge a lot easier to make. Fool proof? Well almost! Try it. It promises to please.


  • 1kg sugar
  • 350g glucose
  • 420g cream
  • 500g white or dark chocolate (couverture or the best chocolate money can buy), chopped finely
  • 82.5g butter


  1. Boil the sugar, glucose and cream together until 121˚C.
  2. Add chocolate to the boiling mixture.
  3. Stir in the butter.
  4. Pour this into grease-proof lined trays.

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I look forward to hearing from you.