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This recipe is classed as easy

Rating 3.41 / 5 (166 votes)

Prep time:
1 hr
Cook time:
20 min
36 pieces

The ultimate in sweet decadence takes form in Matt Tebbutt’s rich cream fudge, which is drizzled with chocolate

Get tips on how to make perfect fudge here.


1. For the fudge: grease a 20cm/8in square tin and set aside.

2. Place all of the fudge ingredients in a large heavy-based saucepan and heat gently, stirring until the sugar dissolves. Bring to the boil, cover and boil for 2-3 minutes. Remove the lid and continue to boil until the mixture reaches 115C on a sugar thermometer.

3. Carefully pour the hot fudge mixture into a heatproof mixing bowl and leave until cooled slightly. Whisk the mixture until the sugar crystallises – it should start to appear a little grainy in texture and turn from glossy to matte.

4. Scrape the fudge mixture into the prepared tin. Set aside for 30 minutes, or until the fudge has set slightly.

5. For the chocolate drizzle: gently heat the chocolate, cream and milk in a small heavy-based pan, stirring frequently until the mixture is smooth and creamy. Drizzle over the fudge. Mark the fudge with the tip of a knife to form squares, then leave to set completely before eating.

Looking for more inspiration? Have a look at our Best ever fudge recipes.

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Latest Comment


Sorry not impressed. I followed the video and recipe exactly, even buying a thermometer to check temperature. the fudge is grainy and basically tastes like a sugar cube. it hasn't really set either being rather gooey. Not a recipe to use for the fudge competition at the weekend.

PaulaS14798 PaulaS14798  Posted 06 Mar 2012 10:48 PM

So easy to follow, 1st time i've made fudge. I did invest in a sugar thermometer for £4.50, don't know how it would have worked without it

mermaid107 mermaid107  Posted 19 Nov 2011 3:25 PM

a make this all the time my kids all love the receipe

katrinaM15284 katrinaM15284  Posted 20 Oct 2011 3:20 PM

Looks great, will be trying it out tonight!! Happy 99, the syrup is instead of the muscavado sugar. Although if you prefer you can subsitute the syrup for 100g of the muscavado Smile

ClareB65749 ClareB65749 Posted 01 Sep 2011 3:58 PM

Your clotted cream fudge recipe doesn't mention the Muscavado sugar as shown in the video. How much is needed and does it replace the syrup?

Happy99 Happy99 Posted 17 Aug 2011 1:08 PM


johnM18722 johnM18722 Posted 29 Jul 2011 8:42 PM

Thanks for spotting the inputting error. The recipe has now been amended.

Celia Good Food Celia Good Food Posted 08 Nov 2010 10:38 AM

My fudge was very soft too. What went wrong ?

WHIZ KID WHIZ KID Posted 07 Nov 2010 4:27 PM

How much milk?

AlanD67420 AlanD67420 Posted 06 Nov 2010 11:56 PM

The recipe says 1 medium milk. What measurement is that?

GillianF75592 GillianF75592 Posted 06 Nov 2010 2:41 PM

This is tasty but my effort turned out too soft - where did I go wrong?

RobertM38793 RobertM38793 Posted 05 Nov 2010 2:29 PM

So easy and so tasty but very very moreish

JackH49394 JackH49394 Posted 04 Nov 2010 5:52 PM