Classic recipe for English fudge. Fudge gets the best consistency when using milk chocolate and when not cooked at too high a temperature.


Step 1
  • Mix cream, sugar, syrup and salt in a thick-bottomed saucepan. Boil and stir until the sugar has melted.
Step 2
  • Boil the contents without a lid, on medium heat until the mixture is thick and heated to 123 °. Remove the pan from the heat and allow to cool slightly.
Step 3
  • Chop the chocolate and cut the butter into cubes. Stir in the chocolate and butter, until melted.
Step 4
  • Pour the mixture into a mould lined with baking paper, about 20x30 cm. Let cool. Cut the fudge into pieces before it solidifies completely. Store in a cool place.


Whipped cream
150 ml
Caster sugar
120 g
White syrup
100 g
Sea salt
1 tsp
50 g
Milk chocolate Or White Chocolate
100 g