Milk chocolate fudge

  • Petit four
  • makes at least 50
  • 20 minutes
Not yet rated

A simple chocolate fudge makes a wonderfully nostalgic after dinner petits fours, or could be parcelled up as a tasty edible gift. Nathan Outlaw's milk chocolate fudge recipe makes a large quantity, so there'll be plenty to share, or the fudge will keep in an airtight container in the fridge for a few days. Follow our how to make fudge guide to discover how you can make the perfect fudge yourself at home.

First published in 2015
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Ingredients

Metric

Imperial

  • 750g of sugar
  • 250g of glucose
  • 315ml of double cream
  • 375g of milk chocolate, roughly chopped
  • 75g of butter

Equipment

  • Sugar thermometer

Method

1
Combine the sugar, glucose and double cream in a large saucepan and heat until it reaches 118°C
  • 750g of sugar
  • 250g of glucose
  • 315ml of double cream
2
Remove from the heat and mix in the chopped milk chocolate and butter, stirring as they melt until they are fully incorporated and the mixture smooth and even
3
Transfer to a large rectangular tin – or two smaller tins – and spread the mixture out evenly to a thickness of approximately 2cm. Place in the fridge for at least 1 hour until set, then cut into 2cm squares to serve
First published in 2015
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Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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