Rich chocolate fudge recipe

Perfect bite-sized treats.

  • 15 mins cooking
  • Makes 49 Item
  • Print
Rich, decadent and fudgey, this glorious chocolate fudge recipe is perfect to enjoy on it's own straight out of the fridge or alongside a scoop of ice-cream for a decadent dessert. You'll need a candy thermometer for this recipe.
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Rich chocolate fudge
  • 1 1/2 cup (330g) caster (superfine) sugar
  • 1/2 cup (110g) firmly packed light brown sugar
  • 60 gram (2 ounces) dark eating (semi-sweet) chocolate, chopped coarsely
  • 2 tablespoon glucose syrup
  • 1/2 cup (125ml) pouring cream
  • 1/4 cup (60ml) milk
  • 40 gram (1½ ounces) unsalted butter, chopped


Rich chocolate fudge
  • 1
    Grease deep 15cm (6-inch) square cake pan; line base with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Combine sugars, chocolate, syrup, cream and milk in small heavy-based saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until syrup reaches 116°C/240°F on candy thermometer.
  • 3
    Remove pan from heat immediately, leave candy thermometer in the syrup; add butter, do not stir.
  • 4
    Cool fudge about 20 minutes or until the temperature of the syrup drops to 40°C/104°F; remove candy thermometer.
  • 5
    Stir fudge with wooden spoon about 10 minutes or until a small amount dropped from the spoon will hold its shape.
  • 6
    Quickly spread fudge into pan; cover with foil. Stand at room temperature about 3 hours or until fudge sets.
  • 7
    Lift fudge out of pan; cut into squares.


It is important to use a candy thermometer in this recipe (see page 247) to get the correct consistency when making the fudge.

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