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The Best Fudge Recipe Ever From A Professional Pastry Chef!

Updated on December 9, 2009

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

Ingredients

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!

Directions

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 rest..you'e earned it!

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 Confectionery..id be happy to help :-)

Yours Sincerely

Nick Dudley-Jones

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    • profile image

      tufftoodle 4 days ago

      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?

    • profile image

      Barbara W 2 weeks ago

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

    • profile image

      Lou 12 months ago

      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? :/

    • profile image

      Rosemary Tagg 24 months ago

      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 :)

    • profile image

      Mridula 24 months ago

      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

    • profile image

      Bazza 2 years ago

      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

    • profile image

      Daniel 2 years ago

      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

    • profile image

      anonymous 4 years ago

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

    • profile image

      debs-praill 4 years ago

      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

    • profile image

      cork2win 5 years ago

      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.

    • profile image

      t1nkerbella 5 years ago

      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!!

    • Carashops profile image

      Cara 5 years ago

      I'm looking forward to trying this. Mmmmmmmmmmm

    • profile image

      anonymous 5 years ago

      What? No chocolate?

    • profile image

      mariaandjj 6 years ago

      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

    • profile image

      maryellen55 6 years ago

      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.

    • profile image

      dominiqueblairee 6 years ago

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

    • profile image

      anonymous 6 years ago

      Nice lense.

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    • bames24 lm profile image

      bames24 lm 6 years ago

      yummy lens

    • profile image

      carredsal 6 years ago

      Nice lens....Great job:)

    • TheInfamous7 profile image
      Author

      TheInfamous7 6 years ago

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

    • JonitasKalimpo profile image

      JonitasKalimpo 6 years ago

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

    • profile image

      voiladejavu 6 years ago

      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 =(

    • profile image

      lucyevans56 7 years ago

      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!)

    • profile image

      anonymous 7 years ago

      Great lens!

      Balloon Delivery

      Balloon Decorations

    • profile image

      arming 7 years ago

      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 profile image
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      TheInfamous7 8 years ago

      @anonymous: :-( x

    • TheInfamous7 profile image
      Author

      TheInfamous7 8 years ago

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

    • TheInfamous7 profile image
      Author

      TheInfamous7 8 years ago

      @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 profile image
      Author

      TheInfamous7 8 years ago

      @anonymous: Well the title says "Fudge Recipe"..so 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 profile image
      Author

      TheInfamous7 8 years ago

      @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!

    • profile image

      anonymous 8 years ago

      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.

    • profile image

      anonymous 8 years ago

      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?

    • profile image

      anonymous 8 years ago

      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

    • profile image

      anonymous 8 years ago

      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.

    • profile image

      anonymous 8 years ago

      I just tried this recipe....I failed

    • profile image

      fudgeman 8 years ago

      Looks delicious!

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

    • profile image

      anonymous 8 years ago

      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!

    • profile image

      anonymous 8 years ago

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

    • profile image

      jaye3000 8 years ago

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

    • VBright profile image

      VBright 8 years ago

      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 profile image

      Kiwisoutback 8 years ago from Massachusetts

      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-delia profile image

      Delia 9 years ago

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

    • businessblossom1 profile image

      businessblossom1 9 years ago

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

    • SandyMertens profile image

      Sandy Mertens 9 years ago from Frozen Tundra

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

    • profile image

      anonymous 9 years ago

      nice lens..yummylicious..hhHHmmm..

      keep up the good work..

    • GlennaJones profile image

      Glenna Jones 9 years ago from Orlando, Florida

      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 profile image

      Catalysthere LM 9 years ago

      This is such a tasty recipe that really works, I am hooked & you are now a featured lens on https://hubpages.com/politics/groups-Socialposting for this week!!

      More please.

    • profile image

      anonymous 9 years ago

      grrrr. im hungry now :(

    • profile image

      saraht43 9 years ago

      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.

      Thanks

      Sarah

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    • profile image

      diggyisking 9 years ago

      mmmmmmmmmmmm!!!

      Im sooo gonna make me that fudge over the weekend!

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

      Great lens!

    • profile image

      anonymous 9 years ago

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

    • naturegirl7s profile image

      Yvonne L. B. 9 years ago from Covington, LA

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

    • chefkeem profile image

      Achim Thiemermann 9 years ago from Austin, Texas

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

      That's my kind of recipe.

    • thisnthat2 lm profile image

      thisnthat2 lm 9 years ago

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

    • profile image

      anonymous 9 years ago

      That's some great fudge Nick Your a star!

    • profile image

      anonymous 9 years ago

      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.

    • profile image

      Joan4 9 years ago

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

    • NZgurugirl profile image

      NZgurugirl 9 years ago

      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

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      Carol Fisher 9 years ago from Warminster, Wiltshire, UK

      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 profile image

      Zen Automat 9 years ago

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

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      beachbum_gabby 9 years ago

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

    • profile image

      RedSportNiac 9 years ago

      Yummy.

    • rebeccahiatt profile image

      rebeccahiatt 9 years ago

      Can't wait to try this one out!

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      anonymous 9 years ago

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

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      ManChivster 9 years ago

      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

    • profile image

      twotbang 9 years ago

      just made this fudge, frickin' awesome

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      Teacher Adez7 9 years ago

      Tasty to be sure! :)

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      triathlontraini1 9 years ago

      Welcome to Squidoo! :)

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      TopStyleTravel 9 years ago

      Great lens! Keep up the good work.

    • KimGiancaterino profile image

      KimGiancaterino 9 years ago

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

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      Helen99 9 years ago

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

    • TheInfamous7 profile image
      Author

      TheInfamous7 9 years ago

      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

    • profile image

      Helen99 9 years ago

      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!

    • profile image

      Helen99 9 years ago

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