Makes 48


  • 200g of dark chocolate buttons

  • 200ml of double cream

  • 350g of caster sugar

  • 175ml of liquid glucose

  • 60g of unsalted butter, plus extra for greasing


  1. Start by greasing a baking tray and lining with parchment

  2. Place the cream, sugar and glucose into a heavy-based saucepan. Bring to a boil until the mixture reaches 120°C, trying not to stir or shake the pan

  3. Add the butter and return to a boil until the temperature reaches 120°C again

  4. Remove from the heat and stir in the chocolate until it is completely dissolved

  5. Pour the chocolate fudge mix into the baking tray and allow to set for 45 minutes. Cut the fudge into cubes and serve. Store in airtight container.