Milk chocolate fudge

PT20M

PT1H

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Ingredients

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Imperial

  • 750g of sugar
  • 250g of glucose
  • 315ml of double cream
  • 375g of milk chocolate, roughly chopped
  • 75g of butter
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
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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