Chocolate Fudge

A sugar thermometer is required for this recipe.

Mouth watering small chunks of heaven!

Perfect for little gifts, or for a sugar treat..





  • 800g caster sugar
  • 250ml full fat milk
  • 75g unsalted butter
  • 350g 50-60% dark chocolate (such as bournville) 
  • 1 tsp vanilla extract.

The method:

  1. Grease and line with baking paper a 20cm x 30cm baking tin.
  2. Prepare an ice water bath
  3. Add the sugar, butter, milk into a saucepan and cook on a medium heat until the sugar dissolves.
  4. When the sugar has dissolved, bring to the boil.
  5. Without stirring, let the mixture cook until it reaches the soft ball stage on the sugar thermometer (114ºC). Then stir in the chocolate until fully incorporated.
  6. Then immediately place into water bath, for a few seconds, add the vanilla extract, and pour into the tin
  7. Once completely cooled in the tine, lift the fudge out the tin using the baking paper and cut into chunks.

Credit to ‘The Home-Made Sweet Shop, by Claire Ptak



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