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Chocolate Fudge

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“This recipe comes from The Complete Home Confectioner by Hilary Walden. This works well with high quality chocolate. I've tried this with 70% cocoa Lindt chocolate and it turned out great and not too bitter either so don't be afraid to use the high cocoa chocolates.”
700 grams

Ingredients Nutrition


  1. Butter or oil a pan about 7 inches square, This size isn't vastly important to the recipe but it will determine how thick and deep your fudge will be.
  2. Place the milk and sugar in a heavy, large (has to be able to contain 4 times the volume of the original ingredients to avoid boiling over) sauce pan and stir with a wooden spoon until the sugar has dissolved.
  3. Add chopped chocolate, chopped butter and honey and stir into the mixture until fully melted and blended together.
  4. Bring to a boil, Cover and boil for 3 minutes (This helps wash down the sides of any stray sugar crystals).
  5. Uncover insert a prewarmed (tempered) sugar thermometer, boil until soft ball stage (116C/240F).
  6. Once soft ball stage has reached, plunge the base of the pan into an ice water bath until the tempeture has reached 50C/122°F.
  7. If you wish to add any dried fruits or nuts to your fudge, do so at this point, otherwise just add the vanilla essence before beating.
  8. Beat the mixture with a wooden spoon until it becomes thick, creamy and lighter in colour.
  9. Pour mixture into prepared pan and leave until almost set.
  10. Mark out squares with an oiled knife and leave to set.
  11. Break up the pieces and store in an airtight container between layers of greaseproof paper or waxed paper.
  12. Should keep 3-4 weeks if stored properly.

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