Triple Chocolate Fudge
Indulge in a rich, velvety treat with this easy triple chocolate fudge recipe. Simple to make and perfect for sharing, it’s a sweet Kiwi favourite.
Recipe Tip You will need a sugar (candy) thermometer, available from kitchenware stores, for this recipe.
Ingredients
- 100 grams dark eating chocolate, chopped coarsely
- 2 tablespoons glucose syrup
- 125 mL cream
- 200 grams white eating chocolate, melted
- 50 grams milk eating chocolate, melted
- 330 grams caster sugar
- 110 grams brown sugar, firmly packed
- 60 mL milk
- 40 grams butter
- 100 grams dark eating chocolate, chopped coarsely
- 2 tablespoons glucose syrup
- 125 mL cream
- 200 grams white eating chocolate, melted
- 50 grams milk eating chocolate, melted
- 330 grams caster sugar
- 110 grams brown sugar, firmly packed
- 60 mL milk
- 40 grams butter
- Step 1 of 6Grease and line an 8cm x 26cm bar cake pan with baking paper, extending paper 5cm above sides.
- Step 2 of 6In 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.
- Step 3 of 6Cool fudge for about 40 minutes or until mixture drops to 40°C. Remove the thermometer.
- Step 4 of 6Stir 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.
- Step 5 of 6Spread 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.
- Step 6 of 6Remove fudge from pan; cut in half lengthways before slicing thinly.
Method
- Step 1 of 6Grease and line an 8cm x 26cm bar cake pan with baking paper, extending paper 5cm above sides.
- Step 2 of 6In 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.
- Step 3 of 6Cool fudge for about 40 minutes or until mixture drops to 40°C. Remove the thermometer.
- Step 4 of 6Stir 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.
- Step 5 of 6Spread 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.
- Step 6 of 6Remove fudge from pan; cut in half lengthways before slicing thinly.
Nutrition per serving
381 Kilojoules
Protein1 grams
Fat4 grams
Carbs13 grams
Sugars13 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Grease and line an 8cm x 26cm bar cake pan with baking paper, extending paper 5cm above sides.
- Step 2 of 6In 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.
- Step 3 of 6Cool fudge for about 40 minutes or until mixture drops to 40°C. Remove the thermometer.
- Step 4 of 6Stir 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.
- Step 5 of 6Spread 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.
- Step 6 of 6Remove fudge from pan; cut in half lengthways before slicing thinly.