Chocolate-butterscotch fudge

Chocolate-butterscotch fudge
  • Serves icon Makes 25 x 4cm squares of fudge
  • Time icon Takes 20 minutes to make, 40 minutes to cook, plus setting

This chocolate and butterscotch fudge recipe makes a great edible gift – if you can bear to part with it.

Nutrition: per serving

Calories
98kcals
Fat
7.2g (4.6g saturated)
Protein
0.2g
Carbohydrates
14.2g (13.8g sugars)
Fibre
0.1g
Salt
no salt
Calories
98kcals
Fat
7.2g (4.6g saturated)
Protein
0.2g
Carbohydrates
14.2g (13.8g sugars)
Fibre
0.1g
Salt
no salt

Per square

Ingredients

For the chocolate fudge

  • A little groundnut oil for greasing
  • 500g caster sugar
  • 2 tbsp glucose syrup (from the baking section in major supermarkets)
  • 300ml double cream
  • 150g unsalted butter, chopped
  • 150g dark chocolate, roughly chopped

For the butterscotch fudge

  • 500g soft light brown sugar
  • 2 tbsp glucose syrup
  • 300ml double cream
  • 150g unsalted butter
  • 1 vanilla pod, split
  • 1 tbsp icing sugar

Method

  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.

delicious. tips

  1. 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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    1. Hi Lucy, the fudge will keep for three months – if kept in an airtight container somewhere cool.

  1. A lovely fudge that will be turned into wedding favours next week. It is lovely fridge cold but I love it even more when it becomes all soft and melt in the mouth once at room temperature. A bit hard to seperate the pieces as it goes rather soft. My fiance has cheekily added it to tea instead of sugar and loved that too. Easy to make, I added some vanilla extract to the cooling chocolate mixture as well.

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