Triple Chocolate Fudge

Triple Chocolate Fudge

  • Preparation time

    25 mins
  • Cook time

    30 mins
  • Serves 12 - 14

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Caster sugar - 330 g
  • Firmly packed brown sugar - 110 g
  • Dark eating chocolate, chopped coarsely - 100 g
  • Glucose syrup - 2 Tbsp
  • Cream - 125 ml
  • Milk - 60 ml
  • Butter - 40 g
  • White eating chocolate, melted - 200 g
  • Milk eating chocolate, melted - 50 g


  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.

PER SERVE • 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