Olive Magazine
Chocolate fudge

Chocolate fudge

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
    • + chilling time
  • Easy
  • Makes approx 70 small pieces

Make these luxurious squares of chocolate fudge for the perfect foodie gift or treat. It’s not hard to make although you will need a sugar thermometer to get the right texture


Try our chocolate fudge recipe the check out our classic fudge, salted caramel fudge, Baileys white chocolate fudge and Biscoff fudge.

This luxurious recipe comes from chef Bjorn van der Horst. He serves little squares of it as part of the petits fours selection at La Noisette.


  • 550g caster sugar
  • 550ml double cream
  • 75g liquid glucose
  • 150g milk chocolate, melted


  • STEP 1

    Put the caster sugar, double cream and liquid glucose (available from chemists and cookshops) in a pan.

  • STEP 2

    Slowly heat together, stirring continually, until the sugar melts then fast boil until the thermometer reaches 118c. Turn off the heat and add the melted milk chocolate, mix really well and pour into a 22cm square non-stick tin.

  • STEP 3

    Leave the fudge overnight to set then turn out and cut into squares.


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