Triple chocolate fudge

clock 25 minutes + 30 minutes bowl Serves 12 - 14


  • 330g caster sugar
  • 110g firmly packed brown sugar
  • 100g dark eating chocolate, chopped coarsely
  • 2 Tbsp glucose syrup
  • 125ml cream
  • 60ml milk
  • 40g butter
  • 200g white eating chocolate, melted
  • 50g milk eating chocolate, melted
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  • 1. Grease and line an 8cm x 26cm bar cake pan with baking paper, extending paper 5cm above sides.

  • 2. In a small saucepan, stir together sugars, dark chocolate, syrup, cream and milk over heat, without boiling, until sugar dissolves. Once the sugar is dissolved, bring syrup to the boil; boil, uncovered, without stirring, until syrup reaches 116°C on a sugar thermometer. Remove pan immediately from heat, leaving thermometer in mixture; add butter, do not stir.

  • 3. Cool fudge for about 40 minutes or until mixture drops to 40°C. Remove the thermometer.

  • 4. Stir fudge with a wooden spoon about 10 minutes or until a small amount dropped from the spoon holds its shape. Spread fudge into cake pan; smooth surface. Cover with foil; stand at room temperature 2 hours.

  • 5. Spread white chocolate over fudge, drizzle with milk chocolate. Pull a skewer through the chocolate topping for a marbled effect. Refrigerate fudge 3 hours or overnight.

  • 6. Remove fudge from pan; cut in half lengthways before slicing thinly.

  • Tip: You will need a sugar (candy) thermometer, available from kitchenware stores, for this recipe.


  • • Energy 381Kj • Protein 1g • Total Fat 4g • Saturated Fat 2g • Carbohydrates 13g • Sugars 13g • Sodium 14mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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