Whittaker’s Creamy Milk chocolate fudge


Sugar thermometers make the ability to give gifts your command.

Fudge is SO simple with one of these – it takes the guesswork out of heating the sugar, which is 100% the scariest part of making it. I’m so excited to have added this treat to my repertoire of quick treats. It has the perfect smooth but chewy consistency without any hint of grittiness from crystallisation. It also stores well at room temperature and so is perfect for sending away for friend’s birthdays! I would definitely recommend having an occasion planned for this wee one, mainly because it is altogether too easy to consume in vast quantities. Much easier to simply discount the extensive spoon licking and off-cut consuming afterwards as quality control for its final purpose.

I decorated mine with sprinkles, pearlescent sunflower seeds and edible glitter for prettiness and a few sprinkles of sea salt to offset the sweetness but could be just as easily left plain or perhaps drizzled with chocolate.

I have to say that while the intended purpose of this was a gift, I will not be bestowing a batch upon my mother for Mother’s Day. This is in part because she doesn’t believe in extra love on an arbitrary day of the year, but mainly because I have purchased her some functional, clear plastic shoe boxes that I bought for myself after she advised me of the life-changing quality of storing one’s shoes on the shelf in their box instead of a rack. She will either appreciate or be confused by this.

(Maybe I should have stuck with fudge)


Ingredients (makes around 30 pieces):

  • 60g butter
  • 3/4 cup heavy cream
  • 275g caster sugar
  • 1 tsp pure vanilla essence
  • 100g corn syrup (alternatively can subsititute golden syrup)
  • 100g Whittaker’s Creamy Milk chocolate (or other high quality milk chocolate)
  • Sea salt for sprinkling
  1. Grease and line a small, deep baking tin with butter and baking paper.
  2. Over medium heat, stir together the butter, heavy cream, vanilla essence, caster sugar and corn syrup until dissolved. Pop the sugar thermometer on and boil the sugar mixture until it reaches 116C/240F. This is the “soft ball stage” which basically means if you were to drop a small spoonful of the mixture into a glass of cold water, it would form a (as the name would suggest) a soft ball.
  3. Remove from heat and immediately start beating with an electric hand-mixer as it starts to cool. It will thicken and become more matte looking. When it has lost most of its sheen, add the chocolate, broken into pieces and continue to beat. The fudge will continue to thicken and the chocolate should melt immediately.
  4. When combined, pour into the prepared tin. Sprinkle some sea salt on top, and any desired decorations before leaving to cool and set for ~3 hours or overnight.
  5. Store in an airtight container, unlikely to last more than a week.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s