Chocolate-butterscotch fudge
- Published: 31 Jul 11
- Updated: 18 Mar 24
This homemade chocolate and butterscotch fudge recipe makes a great edible gift – if you can bear to part with it. We’ve shown it here in a summery setting, but you could pop in a mini hamper or ribbon-tied glass jar for Christmas.
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Makes 25 x 4cm squares of fudge
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Takes 20 minutes to make, 40 minutes to cook, plus setting
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
- 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.
- Recipe from August 2011 Issue
Nutrition
Per square
- Calories
- 98kcals
- Fat
- 7.2g (4.6g saturated)
- Protein
- 0.2g
- Carbohydrates
- 14.2g (13.8g sugars)
- Fibre
- 0.1g
- Salt
- no salt
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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How long does the fudge keep for once made? Would be good to know if giving it as a gift! Thanks x
Hi Lucy, the fudge will keep for three months – if kept in an airtight container somewhere cool.
…..” 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 !
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.