Chocolate-butterscotch fudge

Name: Chocolate-butterscotch fudge
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
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

Published: 31 Jul 11
Updated: 18 Mar 24

Test kitchen approved

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.

Makes 25 x 4cm squares of fudge
Takes 20 minutes to make, 40 minutes to cook, plus setting

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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

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

Nutrition: per serving

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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Chocolate-butterscotch fudge

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