This Gordon Ramsay Fudge Recipe is a rich and soft recipe, which is made with unsweetened chocolate and heavy cream. It’s a classic homemade treat, ready in about 25 minutes plus chilling time.
Jump to RecipeGordon Ramsay Fudge Recipe Ingredients
- 400g granulated white sugar
- 240ml heavy cream
- 56g unsweetened chocolate, chopped
- 14g unsalted butter
- 5ml vanilla extract (optional)
- Flaky sea salt or chopped nuts for topping (optional)
How To Make Gordon Ramsay Fudge
- Prepare the Pan: Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides to act as handles, or lightly grease the pan.
- Heat Sugar and Cream: In a heavy-bottomed saucepan, combine the sugar and heavy cream over medium heat. Stir gently for about 5 minutes until the sugar has completely dissolved.
- Melt the Chocolate: Add the chopped chocolate and optional vanilla to the saucepan. Stir continuously until the chocolate is fully melted and the mixture is smooth.
- Cook to Temperature: Bring the mixture to a simmer. Continue to stir until a candy thermometer registers between 234°F and 238°F (the soft-ball stage).
- Cool and Beat: Remove the saucepan from the heat and let it cool for 5 minutes without stirring. Add the butter and begin to beat the mixture with a wooden spoon until it starts to thicken and lose its glossy shine.
- Set the Fudge: Pour the thickened mixture into the prepared pan and spread it into an even layer. If desired, sprinkle the top with flaky sea salt or chopped nuts.
- Chill and Serve: Let the fudge chill in the refrigerator for at least 3 hours, or until completely firm. Once set, lift the fudge out of the pan using the parchment handles and slice it into small squares.
Recipe Tips
- How do I prevent grainy fudge? The most common cause of grainy fudge is sugar crystallization. To prevent this, make sure the sugar is fully dissolved before the mixture boils. Also, avoid scraping the sugary crystals from the sides of the pan back into the mixture.
- Why is a candy thermometer important? Using a candy thermometer is the most reliable way to ensure your fudge sets up perfectly. Cooking the sugar to the correct “soft-ball” stage (234–238°F) is crucial for the final texture.
- How do I know when to stop beating the fudge? You should beat the fudge after it has cooled slightly. As you beat it, you will notice it transition from a glossy liquid to a thicker, more matte mixture. This is the point at which you should pour it into the pan to set.
- How should I cool the fudge? For the best texture, let the fudge set uncovered in the refrigerator. Covering it can create condensation, which can drip onto the surface and ruin the smooth top.
What To Serve With Fudge
This rich, classic fudge is a perfect treat on its own, but it’s also wonderful as part of a dessert platter or for holiday gifting. Serve it with:
- A hot cup of black coffee or an espresso to cut the sweetness.
- A glass of cold milk.
- A platter of mixed nuts and dried fruits.
How To Store Fudge
Store: Place the cut fudge squares in an airtight container, separating layers with parchment or wax paper to prevent them from sticking. It can be stored at room temperature for up to one week or in the refrigerator for up to two weeks.
Fudge Nutrition Facts
- Calories: 150kcal
- Protein: <1g
- Fat: 6g
- Carbohydrates: 25g
- Sugar: 24g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this fudge without a candy thermometer?
It is more challenging, but possible. You can test for the u0022soft-ballu0022 stage by dropping a small amount of the hot syrup into a bowl of very cold water. If it forms a soft, pliable ball that flattens when you remove it from the water, it has reached the correct temperature.
Can I use a different kind of chocolate?
Yes, but it will change the flavor. Unsweetened chocolate provides a deep, classic flavor. If you use semi-sweet or milk chocolate, the final fudge will be significantly sweeter.
Why did my fudge not set?
Fudge that doesn’t set is almost always the result of not cooking the sugar mixture to a high enough temperature. It must reach the soft-ball stage (234°F) to set properly.
Try More Recipes:
- Gordon Ramsay’s Chocolate Brownies Recipe
- Gordon Ramsay brownies Recipe
- Gordon Ramsay Buttercream Frosting Recipe
Gordon Ramsay Fudge Recipe
Course: DessertCuisine: AmericanDifficulty: Easy25
servings5
minutes20
minutes150
kcalA classic, slow-cooked chocolate fudge that is rich, soft, and perfectly nostalgic, with a smooth, melt-in-your-mouth texture.
Ingredients
400g granulated white sugar
240ml heavy cream
56g unsweetened chocolate, chopped
14g unsalted butter
5ml vanilla extract (optional)
Directions
- Line an 8×8-inch pan with parchment paper.
- In a heavy-bottomed saucepan, heat sugar and cream over medium heat, stirring until the sugar dissolves (about 5 mins).
- Add the chopped chocolate and vanilla; stir until melted and smooth.
- Bring the mixture to a simmer and cook, stirring, until a candy thermometer reads 234–238°F.
- Remove from heat and let it cool for 5 minutes without stirring.
- Add the butter and beat with a wooden spoon until the mixture thickens and loses its shine.
- Pour into the prepared pan, let it chill for at least 3 hours until firm, then slice.
Notes
- Using a candy thermometer is highly recommended for the best results.
- Do not scrape the sides of the saucepan while cooking, as this can cause the fudge to become grainy.
- For easier cutting, you can score the top of the fudge before it has fully set.
- Store in an airtight container at room temperature or in the refrigerator.
