Milk chocolate fudge
Item 1 of 1
- Petit four
- makes at least 50
- 20 minutes
A simple chocolate fudge makes a wonderfully nostalgic after dinner petits fours, or could be parcelled up as a tasty edible gift. Nathan Outlaw's milk chocolate fudge recipe makes a large quantity, so there'll be plenty to share, or the fudge will keep in an airtight container in the fridge for a few days. Follow our how to make fudge guide to discover how you can make the perfect fudge yourself at home.
First published in 2015
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Ingredients
Metric
Imperial
- 750g of sugar
- 250g of glucose
- 315ml of double cream
- 375g of milk chocolate, roughly chopped
- 75g of butter
SAVE RECIPE
Equipment
- Sugar thermometer
Method
1
Combine the sugar, glucose and double cream in a large saucepan and heat until it reaches 118°C
- 750g of sugar
- 250g of glucose
- 315ml of double cream
2
Remove from the heat and mix in the chopped milk chocolate and butter, stirring as they melt until they are fully incorporated and the mixture smooth and even
- 375g of milk chocolate, roughly chopped
- 75g of butter
3
Transfer to a large rectangular tin – or two smaller tins – and spread the mixture out evenly to a thickness of approximately 2cm. Place in the fridge for at least 1 hour until set, then cut into 2cm squares to serve
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