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The Best Fudge Recipe Ever From A Professional Pastry Chef!


Best Fudge Recipe!! End of Story!!

Dear Readers!!

This is my first lens ever! I am a professional Pastry Chef with a true passion for Fudge!! :-)..and i've decided with my first lens im going to share one of the best kept secrets in Fudge Making! This recipe was passed down to me by my Advanced Pastry Tutour!..a wonderful man, one time Pastry World Cup winner and Grandmaster Chocolatier!

Enjoy! :-)

The Recipe


675g Caster Sugar

500ml Double Cream

50g Butter

1 Handful of White Chocolate (This is the Secret Bit!! Trust Me! No-one will ever guess its in there!..but it works miracles for ya ;-))

1tsp of Glucose ( This ISN'T essential but does add a more complex structure and texture to the fudge! If you can get it..GET IT!)

1 Vanilla Pod - Not essential but gives the fudge a beautiful smell and wonderful speckled appearance from the Vanilla seeds!


1. Put ALL ingredients except the White Chocolate into a good heavy saucepan! For the Vanilla pod, lay it flat on Chopping board, and run a sharp knife down the center of the Pod, split the pod in two and scrape out the hundreds of moist dense seeds from each half, add to the mixture! Grease and Line a baking tin ready to pour fudge in once cooled!)

2. Place saucepan on a VERY VERY low heat for the beginning stage! ( You want to dissolve all the sugar crystals before it comes to the boil! Look for a smooth liquid texture without any Graininess at all!)

3. Once sugar is dissolved, and you have a beautiful buttery, creamy golden sugar syrup, Increase the heat until it comes to Rapid Boil! (Don't be afraid!..but DON'T you DARE take your eyes and attention of it NOW! Keep stirring constantly or that cream in there will burn at the bottom of your pan and ruin your beautiful Fudge!No Soap Opera, No making a drink..Its Fudge Time :-)

Continue to boil and stir for 15-18 minutes!

4.Now many of you will NOT know what a 'Soft Ball stage' is, so we are going to call this the 'Beautiful Golden Thick Honey Stage!' Now all those adjectives ive used there should now reflect the fudge you see before you!? It will be approximately between 112-115°C, the 'Soft Ball stage' if you've follwed my advice, but don't worry about geeky chef talk, you just need to check its all reduced, A Deep Golden color, Thick yet smooth like Set Honey!?

Go with you gut instinct..but be brave!! If you've been cooking it for 22 minutes and your sweating coz it doesn't look done but your over by 4 minutes and counting and Nick says this or that..Don't Worry!!

Maybe your cookers not as powerful or you had the gas lower than i did or your pans too big or small etc, If it FEELS right and LOOKS right then it probably is!!

5. Remove Fudge from heat once you feel you got the Beautiful Golden Thick Honey Syrup and put to one side! Have a'e earned it!

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6.You'll need a Cake/Pastry Mixer or you can do this by hand with whisk and bowl! Pour Fudge into Mixer or bowl and begin to beat! (People forget this!..too many people simply pour the fudge into tray and cool once cooked! This is WRONG! You need to cool the fudge slowly all the while beating it to give it that wonderful Smooth yet Crystaline texture!)

7. Cooling/Beating should take at least 10-15 min, all the while you'll see your fudge come into life as it begins to cool! About 5 minutes into the Cooling process..add the handful of White Chocolate while the fudge is hot enough to incorporate but not TOO hot to burn the Chocolate! (White Chocolate is very delicate and subtle!..Respect it though and it will work Wonders:-)! I also recommend a handful instead of 50g, 2 tbsp etc because it adds a wonderful human element where you will truly feel like an Alchemist concocting a miracle! Well you ARE ;-)!

8. Now it should be getting quite cool by now (You better not have cheated and put it in the fridge!) before it starts completely setting, Spoon/Spatula the fudge mixture into your pre greaseproofed tin and smooth out so the mix lies flat (or you can always experiment with bread tins etc for different shapes :-)

9. Relax! Sit Back and survey your Brilliance! Leave to cool out of the sunlight for at least 4-6 hours, (its best 36hrs after and lasts in perfection for 5-7 days after making!) Enjoy the BEST Fudge Ever!

Didn't i tell Ya!?

I hope you like this recipe, id love to hear from people who try it! Also if you need any advice or help on anything to do with Pastry and be happy to help :-)

Yours Sincerely

Nick Dudley-Jones

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Anna Javier on October 03, 2020:

Excited to try this! I hope mine comes out looking and tasting like fudge!

Leslie Hohstadt on March 01, 2018:

I followed these instructions very carefully. But in the mixer it turned to powder. My thought is I either cooked it too long, by a minute, or I mixed it too fast, thereby cooling it too fast? Thoughts ?? I am a budding chocolatier and desperate for a fabulous fudge I can market to truly put my shop, the chocolate frog, on the map.

Rose on January 06, 2018:

Is this liquid glucose or powder glucose?

tufftoodle on December 11, 2017:

How much fudge does this recipe make?

Also, how do you change the flavor ex. Chocolate or peanut butter? What do you need to take out/ how much to add?

Barbara W on November 30, 2017:

Great recipe instructions!!my dad was a chemist and cooking IS chemistry!!

Lou on December 04, 2016:

One thing... you didn't say which maybe is a given... I used a fairly big saucepan... But not big enough... As it doubles in size which I wasn't expecting! Now it's only a white chocolate colour.... I think I did something wrong... Maybe I was too impatient and as I used a thermometer, waited till it was up to temp and took it off....advice? :/

Rosemary Tagg on December 24, 2015:

Ack! I had to convert the ingds to US measurements. I did something wrong though. I let the sugar dissolve totally and I though followed your instructions but mine turned out grainy. Any ideas what I did wrong? Taste is amazing :)

Mridula on December 23, 2015:

This is one awesome fudge. My mom always said that the best recipes usually require simple in ingredients available at home. This fudge goes on to prove the very same. It took me a lot longer than 15 minutes to reach the soft ball consistency though. Awesome tasting fudge; so much better than the store bought ones or the ones that use condensed milk and require chilling

Bazza on November 19, 2015:

Make this at your own peril!! It is highly addictive and you will never tolerate any other fudge again. I am undergoing intensive therapy now for my addiction

Daniel on March 11, 2015:

Great lens and I must say the instructions are remarkably detailed and work perfectly. I can see others judged the heat but it's all part of learning to master different cooking techniques. I make fudge myself in very many different flavours but saw this and thought I had to try it. From one ex chef to another great work all round I too am a lover of fudge and if you make any other recipes for anything dessert wise I wanna check it out

anonymous on February 03, 2013:

Thank you for this wonderful recipe and "how to" Lens!

debs-praill on January 02, 2013:

Have bene usi sing. This recipe since stumbling Afros it a copule of months ago. I find it fantastic, I have been making fudge for years but have always used evaporated milk and cream. I hold back on the sugar 650gr, as I find that 675, is just a tad too sweet. It's a knock out, simple and yummy. Making rum and raisin right now

cork2win on November 24, 2012:

I've made several batches of fudge trying to find a good, workable recipe without too many ingredients. I tried this one because I liked the idea of being able to stir to cool, as opposed to every other recipe that says stirring too early causes large sugar crystals to form. I found that to be true here, the fudge came out grainy. I like the basic recipe but will try again letting it cool before stirring.

t1nkerbella on November 09, 2012:

This was fab! Spend days trying all sorts of recipes and ending up with jars and jars of ice cream topping!! Finally managed to get one to work and actually SET and it was this one and it tastes fantastic!!

Cara on May 11, 2012:

I'm looking forward to trying this. Mmmmmmmmmmm

anonymous on December 23, 2011:

What? No chocolate?

mariaandjj on October 05, 2011:

Hi , this recipe and technique sound great as i keep having fudge disasters but i just wondered if you can substitute the fresh cream with anything i want to make it for someone who isn't allowed cream

maryellen55 on August 25, 2011:

Hi, love this recipe, it is delicious. How would I use this as a base for making other flavours, like rocky road, ginger and so on? What is your best technique for doing this? Thanks again for the recipe.

dominiqueblairee on July 17, 2011:

This is a great lens to have gruyere cheese available at the gruyere store near our place for a good recipe

bames24 lm on May 08, 2011:

yummy lens

carredsal on April 05, 2011:

Nice lens....Great job:)

TheInfamous7 (author) on March 21, 2011:

@JonitasKalimpo: I humbly acquiesce to your request! Though as a former bless based on Lens content and effort and not the selfishness of Online commentors!

JonitasKalimpo on March 20, 2011:

You Should remove the SPAM Comments. I was going to bless your lens, but with the kind of spam comments is impossible.

voiladejavu on March 01, 2011:

I don't understand what went wrong =( I followed the recipe to the letter, except I had granulated sugar instead of castor. It was going perfectly until about 5 mins into the rapid boil stage where it started to harden up, so I put it in a bowl to try to cool it and it just turned into crumbs as I tried to beat it Now it just looks like a bowl of brown sugar =(

lucyevans56 on December 03, 2010:

Made this today but substituted caster sugar for dark molasses and the white chocolate for dark chocolate and it is amazing - it really does come to life in the Kitchen Aid too - absolutely amazing and will definitely do it again (great plain English instructions too!)

anonymous on December 01, 2010:

Great lens!

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arming on November 23, 2010:

This was amazing! I've got all the ingredients and my new Cusinart mixer does miracles...

Nick, if you can help me with cakes I would appreciate, I am a baking maniac and I have some recipes I took to perfection but still playing with that protein % that goes up and down every time I get a new batch of flour from my mill... How can we stay in touch? Also this is my first time on this website...

TheInfamous7 (author) on December 05, 2009:

@anonymous: :-( x

TheInfamous7 (author) on December 01, 2009:

@fudgeman: Hey fudge!..No on the contrary you can double or triple or divide the mixture anyway you long as you keep the ratio's written here! :-) x The original recipe i was given was 8 times what is written it was produced on an almost industrial scale for selling! Hope that helps! :-)

TheInfamous7 (author) on December 01, 2009:

@anonymous: :-) ahh Thankyou Polly! x So glad the recipe worked and you enjoyed a whole lot of fudge for your efforts! Take Care x

TheInfamous7 (author) on December 01, 2009:

@anonymous: Well the title says "Fudge Recipe" im pretty sure it was intended to be fudge! ;-) x The recipe yields what i would call Vanilla fudge..the white chocolate merely acts as an enhancer to flavour and texture!

TheInfamous7 (author) on December 01, 2009:

@anonymous: Hey Charlie! Sounds like you got the sugar and water to boiling point before EVERY granule of sugar had been dissolved..which leads to "seizure" of the syrup! Don't worry it happens to the best of us..just remember next time..keep taking the pan on/off the heat..every 10 seconds if necessary..just to maintain a nice gentle heating of all the sugar before you get to the stage of rapid boiling!

Hope that helps! Sorry i couldn't reply sooner!

anonymous on November 07, 2009:

HELP! I've just tried to make this, but during the boiling my sugar puffed up and started getting VERY thick. It is now a solid lump in my pan. It's still pale, but is solid like cooled fudge. Do you have any idea where I've gone wrong? I have a feeling it's something to do with using a ceramic rather than gas hob- I can't really control the heat.

anonymous on October 18, 2009:

I've read this recipe several times, and I don't see any chocolate in the ingredients...just the handful of white chocolate. Am I missing something? Or is this intended to be a fudge that is NOT chocolate?

anonymous on October 07, 2009:

Oh my god. Just made this and it is perfect shop-quality fudge!!! This guy knows what he is talking about!!! Perfect recipe for perfect fudge! Thank you xx

anonymous on September 26, 2009:

Well, I have to say, I'm seriously impressed. I have tried to make fudge for years, but often it would turn out too grainy like tablet, or way too soft. I'd had some really decent results, but none of the recipes would turn out consistently.

This recipe here on the other hand, if followed correctly (and I mean to the letter!) will work every time. One taste tester, who had no idea it wasn't my own recipe, said I make the best fudge he'd ever tasted - IT'S THAT GOOD!

Don't bother with any "never fail fudge" or "microwave fudge" recipes. This one is the real deal; proper, soft, crystalline fudge.

anonymous on September 22, 2009:

I just tried this recipe....I failed

fudgeman on September 17, 2009:

Looks delicious!

Is is possible to increase the amount the recipe produces? I have read you can't just double the amount

anonymous on July 08, 2009:

Wow, that sounds hard! Thanks for the clear description. Can't say anybody in my household really needs fudge but I'll come back here when it's time to spoil a friend. Thanks!

anonymous on January 28, 2009:

Oh my word - AND it's wheat free ;o) Thanks for my blessing!

jaye3000 on January 16, 2009:

sounds like pure evil...must be delicious. gonna have to try this one. thanks!

VBright on January 13, 2009:

Oh yum. I absolutely LOVE chocolate. I'd have to do some substituting I think, but I'll have to try this! Great lens!

Kiwisoutback from Massachusetts on January 08, 2009:

Sounds excellent, but I'm all fudged out from the holidays there was so much of it! Give me a few days and then I can handle it.

Delia on December 05, 2008:

great recipe! had to do some conversions...must remember to take my cholesterol pills after eating this*!*...5*

businessblossom1 on November 18, 2008:

Fudge is one of my favorite things, and I've always wondered how it is made. Thanks!

Sandy Mertens from Frozen Tundra on November 17, 2008:

Fudge is on top of my list for healthy eating! Yum!!! I will have to try the recipe. Thanks.

anonymous on November 10, 2008:

nice lens..yummylicious..hhHHmmm..

keep up the good work..

Glenna Jones from Orlando, Florida on September 16, 2008:

Christmas is coming and will be a good time to try this. I promise "No Soap Opera, No making a drink..Its Fudge Time" :0) We just might have a new family tradition!

Catalysthere LM on August 26, 2008:

This is such a tasty recipe that really works, I am hooked & you are now a featured lens on for this week!!

More please.

anonymous on August 17, 2008:

grrrr. im hungry now :(

saraht43 on August 16, 2008:

The recipe sounds delicious, but I'm just a southern gal from Texas and I don't know nuthin about grams and milligrams. Could you give the measurements for the first 3 ingr. in like tsp Tbs oz.



diggyisking on August 14, 2008:


Im sooo gonna make me that fudge over the weekend!

Thanks for sharing this with the world:)!!!

Great lens!

anonymous on August 13, 2008:

can't wait to try this, looks yummylicious! :)

Yvonne L B from Covington, LA on August 11, 2008:

It sounds delicious. I can't wait to try the recipe.

Achim Thiemermann from Austin, Texas on August 08, 2008:

Man, you know what you're talking about. *****

That's my kind of recipe.

thisnthat2 lm on August 07, 2008:

All I can say is, "Mmmmmmm...Yummy". I'm off to make your fudge!

anonymous on August 06, 2008:

That's some great fudge Nick Your a star!

anonymous on August 05, 2008:

Well,I've tried quite a few fudge recipes in my quest to replicate that lovely old fashioned type fudge and I'd almost given up - until I found this one !!!! It's so easy and tastes just like I remember - truly delicious. Thankyou so much for sharing it with us.

Joan4 on August 04, 2008:

Oh I do have to try this - and share with my daughter, too! Sounds wonderful!

NZgurugirl on August 01, 2008:

Hey there, somehow I got sidetracked and ended up at your lens. Reminded me of the days when I was a kid and my mother and I used to make russian fudge together. Yum! Will be trying your recipe out for sure! Amy

Carol Fisher from Warminster, Wiltshire, UK on August 01, 2008:

Now I've read your recipe, I want to give it a try. It sounds delicious and unlike any other fudge recipe I've seen. My partner loves fudge so he'll be happy when I do.

Zen Automat from New Hampshire on July 21, 2008:

nice lens, can't wait to try the fudge.

beachbum_gabby on July 13, 2008:

thank you very much for the recipe, better to try it . ;)

RedSportNiac on July 09, 2008:


rebeccahiatt on July 04, 2008:

Can't wait to try this one out!

anonymous on July 03, 2008:

ijust made thefudge...truly a treat for the tastebuds, thanks foryour handy hints, im in love!!

ManChivster on July 01, 2008:

saw this the other day and thought you'd put an extra amount of effort in compared to others.. inspired me to have a go today, and ive got to say it really is fantastic fudge. the detailed instructions are easy to follow. thanks Mr Dudley Jones

twotbang on June 30, 2008:

just made this fudge, frickin' awesome

Teacher Adez7 on June 25, 2008:

Tasty to be sure! :)

triathlontraini1 on June 25, 2008:

Welcome to Squidoo! :)

TopStyleTravel on June 25, 2008:

Great lens! Keep up the good work.

KimGiancaterino on June 25, 2008:

Very nice first lens. I like your 'handful' of chocolate measurement. Welcome to Culinary Favorites From A to Z.

Helen99 on June 25, 2008:

Thank you, that's excellent! its great to get some advice of one of the experts! Ill definitely give that a try.. x

TheInfamous7 (author) on June 25, 2008:

Hi Helen! So glad to hear you liked the Recipe!! Good Work! For melting Chocolate, there are 2 ways! 1.) is to simply microwave the Chocolate in short blasts until liquid!

2.) is to melt the Chocolate over a Bain Marie! That's French for a big bowl over a saucepan of boiling water! Tip the Choc into the bowl and then sit the bowl into the Saucepan of boiling water (making sure the bowl is large so only the well/centre fits into the saucepan) and continually stir until melted! Remove the Bowl from the pan occasionally as you do NOT want the Chocolate to Overheat!

Hope that helps Helen :-) x

Helen99 on June 25, 2008:

Oh and another quick question.. I was wandering what you would say the best way of melting chocolate would be?

Please keep adding more of your great recipes to this site!

Helen99 on June 25, 2008:

I tried the recipe n it was fantastic!!Cheers chef!

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