3 Ingredient Creamy Chocolate Fudge

3 Ingredient Creamy Chocolate Fudge


Servings 4
Time Needed Prep
Ingredients 3
Difficulty Easy

Rating (click to rate)

4.2 based on 5 ratings.


  • 60 g Dark Chocolate grated
  • 300 millilitres Double Cream
  • 250 grams White Sugar

Nutrition Information

Qty per
90g serve
Qty per
Energy 81.899470899471kcalcal 90.999412110523kcalcal
Protein 0.73015873015873gg 0.81128747795414gg
Fat (total) 4.6931216931217gg 5.2145796590241gg
 - saturated 2.7777777777778gg 3.0864197530864gg
Carbohydrate 9.1746031746032gg 10.194003527337gg
 - sugars 7.1851851851852gg 7.9835390946502gg
Dietary Fibre 1.047619047619gg 1.1640211640212gg
Sodium 3.5978835978836mgmg 3.9976484420929mgmg

Nutritional information does not include the following ingredients: Double Cream, White Sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

3 Ingredient Creamy Chocolate Fudge

Chocolate Fudge is just delicious.  I know that not everyone has a candy thermometer lying around – but to get this recipe right – you will really need one.  I promise you it will be worth it!

Chocolate Fudge makes for the BEST homemade Christmas Gift, especially for neighbours or Grandparents who are notoriously hard to buy for.


  1. Thoroughly grease a 20cm square cake tin and line the base with non-stick baking paper.

  2. Combine the double cream and white sugar in a heavy-based saucepan. Dissolve the sugar over a low heat, stirring occasionally.

  3. Slowly bring the sugar mixture to the boil, stirring occasionally over medium heat, then cook without stirring until the mixture reaches 110 degrees on a sugar thermometer.

  4. Stir in the grated chocolate until melted, then quickly pour it into the tin. Allow the mixture to cool at room temperature, then chill in the refrigerator until firm.

  5. Cut the fudge into squares. Store in an airtight container.

  6. A thermometer is an essential piece of equipment for making confectionery.

  7. Ensure the sugar has dissolved completely before boiling the mixture. Once dissolved, boil rapidly, without stirring, to prevent the sugar crystallising and giving the fudge a gritty texture.


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About Author

Gemma Lutton

Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fanta...Read Moresyland until 3pm rolls around, then back to being an awesome mother and wife. Read Less

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