These rich, dark chocolate fudge pieces make classic petit fours or wonderful sweet treats. Simon Hulstone's chocolate fudge recipe should make 24, which is enough to round off a large dinner party or to keep on hand in an airtight container for a few days to keep your inner chocoholic at bay

Begin this chocolate fudge recipe by greasing a baking tray and lining with parchment or silicone paper
Place the cream, sugar and glucose into a heavy-based saucepan. Bring to a soft boil until the mixture reaches 120°C on a food thermometer, trying not to stir or shake the pan
Add the butter and return to a soft boil until the temperature reaches 120°C again
Remove from the heat and stir in the chocolate until it is completely dissolved
Pour the chocolate fudge mix into the baking tray and allow to set for 30 minutes. Cut the fudge into cubes and serve
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  • 210ml of double cream
  • 340g of caster sugar
  • 170ml of liquid glucose
  • 60g of unsalted butter, plus more for greasing
  • 200g of dark chocolate button


  1. Thermometer
  2. Silicone paper

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Simon Hulstone's easy chocolate fudge recipe requires little effort and yields a deliciously dark result. If you're looking for a rich fudge, look no further.

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