- Cook Time: 20 minutes
- Prep Time: 15 minutes plus setting overnight
- Effort: medium
- 300 g caster sugar
- 110 g salted butter, plus extra for greasing
- 110 g golden syrup
- 290 ml double cream
- 30 g icing sugar, sifted
- 1 drops edible food colouring, optional
Tips and Suggestions
If using heart cutters or other shapes you will probably have a bit of excess. You can save these fudge scraps to sprinkle on ice cream, yogurt or use as a filling for handmade chocolates for a special sweet treat.
Leaving the fudge to set at room temperature will make it easier to cut the fudge later, though placing it in the fridge will mean it will set quicker in which case, leave at room temperature for about 10 minutes before slicing.
1. Grease a square baking tin and line with baking parchment, making sure that the parchment comes up above the sides of the tin. Grease the parchment, then set aside.
2. Place all the fudge ingredients into a medium heavy-bottomed pan set over a low heat. Stir the mixture from time to time, until the sugar has dissolved and the mixture is smooth and creamy.
3. Stick the sugar thermometer into the mixture and turn the heat up to high, allowing the fudge mixture to reach a boil. Stir frequently, keeping an eye on the temperature. Once the thermometer reads 121C, take the pan off the heat and leave to stand for 1 minute.
4. Add the food colouring, if using, and the sifted icing sugar. Stir until well combined, then pour into your baking tin. Rap the tin on the work surface several times to get rid of any air bubbles. Leave to set until firm, preferably overnight.
5. Once the fudge has set, lift the fudge out of the tin, peeling away the baking parchment. Place on a cutting board and cut out heart shapes using a cookie cutter, or slice into squares.
Looking for more inspiration? Check out our Best ever fudge recipes.
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