Milk chocolate fudge

Ingredients

• 750 gsugar
• 250 gglucose
• 315 mldouble cream
• 375 gmilk chocolate, roughly chopped
• 75 gbutter

Instructions

1. 1

   Heat the syrup

   Put the sugar, glucose and double cream in a large saucepan. Heat until the mixture reaches 118°C.

2. 2

   Add chocolate

   Take the pan off the heat, then stir in the chopped milk chocolate and butter as they melt. Continue until everything is incorporated and the mixture is smooth and even.

3. 3

   Set and cut

   Pour the mixture into one large rectangular tin or two smaller tins and spread it to about 2cm thick. Refrigerate for at least 1 hour, until set, then cut into 2cm squares to serve.

What is milk chocolate fudge?

Fudge is a rich, firm sweet made by cooking sugar with dairy, then letting the mixture set. It is a familiar confection in Britain and is often served in small pieces or given as a homemade gift.

This version uses milk chocolate for a mellow cocoa flavour, while the cooked syrup gives the squares their characteristic dense, smooth bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2122 calories, 9g protein, 309g carbs, 68g fat.

Sugar and glucose provide most of the carbohydrates, while the double cream, milk chocolate and butter contribute much of the fat; the chocolate and cream also supply a little protein. Serve a small square alongside fruit or after a balanced meal rather than treating the full recipe's listed serving as a single bite-sized piece.

The role of each ingredient

Sugar and glucose: together they form the syrup that sets into fudge. Glucose helps keep the finished texture smooth.

Double cream and butter: these add richness and soften the sweetness. Milk chocolate brings its own sugar and cocoa solids, so the result is particularly indulgent.

Watch the temperature

Syrup temperature: heat the sugar, glucose and cream until the mixture reaches 118°C, as directed. A sugar thermometer makes this reading easier to check accurately.

Take care around the hot mixture, which can burn badly. Keep the pan steady and avoid tasting the syrup while it is hot.

Mix until smooth

Off the heat: add the chopped chocolate and butter and stir as they melt. Keep mixing until no streaks or unmelted pieces remain and the mixture looks even.

Chopping the chocolate roughly helps it melt into the hot syrup. If larger pieces remain, continue stirring rather than transferring the mixture immediately.

Set, then portion

Even thickness: spread the fudge to about 2cm in the tin so it sets at a consistent rate and can be cut into neat squares.

Chilling: allow at least 1 hour in the fridge, and check that the centre is firm before cutting. A sharp knife helps make clean 2cm pieces.

Serving ideas

Small squares: the fudge is rich, so cut it into bite-sized pieces for a petit four or sweet treat after a meal.

For a gift: arrange the set squares in a lined tin or box. Keep them cool until you are ready to serve or give them away.

Recipe notes & tips

• Use a large saucepan to leave room for the mixture as it heats.
• Measure the syrup temperature with a sugar thermometer if you have one.
• Chop the chocolate before you begin so it is ready to stir in.
• Use a tin that lets you spread the fudge to an even depth of about 2cm.
• Let the fudge set fully before cutting for cleaner edges.

Variations

• Add nuts: stir chopped toasted hazelnuts into the smooth mixture before transferring it to the tin.
• Use dark chocolate: swap in dark chocolate for a more pronounced cocoa flavour.
• Add dried fruit: fold in a small handful of chopped dried cherries before setting.
• Finish with salt: scatter a little flaky salt over the surface before chilling.
• Make gift pieces: cut the set fudge into small squares and wrap them individually.

Common mistakes to avoid

• Guessing the syrup temperature: use a sugar thermometer and heat to 118°C.
• Using a small pan: choose a large saucepan to give the mixture room while heating.
• Leaving chocolate chunks: chop the chocolate roughly and stir until fully melted.
• Uneven thickness: spread the mixture evenly to about 2cm so it sets consistently.
• Cutting too soon: chill for at least 1 hour and wait until the centre is firm.

How to store

Keep the fudge in an airtight container in the fridge and use within about 1 week for best texture. Let it sit briefly at room temperature before serving; it does not need reheating.

Frequently asked questions