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

How to make the perfect chocolate fudge: cook's tips

  • This fudge is easy to make although you will need a sugar thermometer to get the right texture.
  • Add a pinch of flaky sea salt at the end for a pretty finish.

How to store chocolate fudge: This is best stored at room temp for upto 3 weeks wrapped in an airtight container. Avoid the fridge which will make it crumbly.

Chocolate fudge recipe


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


  • STEP 1

    Line a 22cm square tin with baking paper.

  • STEP 2

    Put the caster sugar, double cream and liquid glucose (available from chemists and cookshops) in a pan. Slowly heat together over a low/medium heat, stirring continually, until the sugar melts. Bring to a fast, steady boil until the thermometer reaches 118c.

  • STEP 3

    Turn off the heat and add the melted milk chocolate, mixing really well until combined. Pour into a 22cm square non-stick tin.

  • STEP 4

    Leave the fudge overnight to set then use the baking paper to lift out and cut into squares.


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