Rum and Raisin Dark Chocolate Fudge

Ingredients: Rum and Raisin Dark Chocolate Fudge

  • 600 g
    caster sugar
  • 200 g
    glucose
  • 250 g
    Flora plant cream

Preparation: Rum and Raisin Dark Chocolate Fudge

Bring the caster sugar, glucose and plant cream to the boil and then cook to 118c.

Ingredients: Rum and Raisin Dark Chocolate Fudge

Preparation: Rum and Raisin Dark Chocolate Fudge

Stir in the dark chocolate, butter and soaked raisins. Pour into a lined four sided tray and leave to set overnight before cutting to the desired size. 

Raspberry and White Chocolate Fudge

Ingredients: Raspberry and White Chocolate Fudge

  • 600 g
    caster sugar
  • 200 g
    glucose
  • 250 g
    double cream (48%)

Preparation: Raspberry and White Chocolate Fudge

Bring the caster sugar, glucose and double cream to the boil and then cook to 118c.

Ingredients: Raspberry and White Chocolate Fudge

Preparation: Raspberry and White Chocolate Fudge

Stir in the white chocolate, butter and freeze dried raspberries. Pour into a lined four sided tray and leave to set overnight before cutting to the desired size. 

Milk Chocolate and Apricot Fudge

Ingredients: Milk Chocolate and Apricot Fudge

  • 600 g
    caster sugar
  • 200 g
    glucose
  • 250 g
    double cream (48%)

Preparation: Milk Chocolate and Apricot Fudge

Bring the caster sugar, glucose and double cream to the boil and then cook to 118c.

Ingredients: Milk Chocolate and Apricot Fudge

Preparation: Milk Chocolate and Apricot Fudge

Stir in the milk chocolate, butter and soaked apricot. Pour into a lined four sided tray and leave to set overnight before cutting to the desired size. 

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