Chocolate-butterscotch fudge

Name: Chocolate-butterscotch fudge
Yield: Makes 25 x 4cm squares of fudge
Cuisine: British recipes
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

Easy
August 2011

Easy
August 2011

Makes 25 x 4cm squares of fudge
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

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

Per square

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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

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

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.
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.
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.
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.
Remove the set fudge from the tin and chop into squares to serve.

Method

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.
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.
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.
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.
Remove the set fudge from the tin and chop into squares to serve.

delicious. tips

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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Lucy Jackson says:
10th Aug 2015 at 2:10 pm
How long does the fudge keep for once made? Would be good to know if giving it as a gift! Thanks x
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1. Rebecca Brett says:
  11th Aug 2015 at 11:45 am
  Hi Lucy, the fudge will keep for three months – if kept in an airtight container somewhere cool.
CHERYL GIREAU says:
10th Aug 2015 at 12:01 pm
…..” Don’t be tempted to dip your finger in the fudge while it is cooking, it will be exceptionally hot ” The understatement of the year !
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Viviane Schroeder says:
23rd May 2015 at 12:59 pm
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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