Stripy chocolate-butterscotch fudge recipe

By Lizzie Kamenetzky

Get the best of both with this chocolate and butterscotch fudge recipe. It makes a great gift - if you can bear to part with it.

1. Lightly oil a 20cm square cake tin. For the chocolate fudge, mix the sugar, glucose syrup, double cream, butter and chocolate in a large deep saucepan. Bring slowly to the boil, stirring until everything is dissolved.
2. When the mixture begins to boil, reduce the heat to a rapid simmer and cook, stirring ccasionally to prevent it catching on the bottom, for 10-15 minutes or until the sugar thermometer shows that it has reached 117°C. Remove from the heat and carefully pour into a large bowl. Leave to stand for 10 minutes.
3. Using an electric whisk, beat the mixture for 8 minutes or until it thickens. Pour into the oiled tin and smooth the surface. Leave to cool, then transfer to the fridge for about 5 hours or overnight to set.
4. Make the butterscotch fudge by putting all the ingredients (apart from the icing sugar) in a pan and heating as above. Carefully remove the vanilla pod with a fork, then sift over the icing sugar before whisking. Pour over the chocolate fudge layer and leave to set.
5. Remove the set fudge from the tin and chop into squares to serve.

Per square: 98kcals, 7.2g fat (4.6g saturated), 0.2g protein, 14.2g carbs (13.8g sugars), no salt, 0.1g fibre

You will need a sugar thermometer for this recipe. Don’t be tempted to dip your finger into the fudge to taste it while it’s cooking – it will be exceptionally hot!

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