Gordon Ramsay’s Fudge is the first candy I ever tried to make that didn’t turn into a total sugar brick. I still remember the disaster batch where I misread “soft-ball stage” as “boil until angry lava.” The pan survived. Barely.
Once I followed Gordon’s technique, though? Different story. His fudge is creamy, rich, and melts in your mouth like it’s trying to flirt with your molars. It’s sweet but not cloying, with just enough salt or spice (if you want it) to keep things balanced.
This isn’t fudge for the sake of sugar. This is decadent, smooth, chef-level fudge that doesn’t make you feel like a kid sneaking dessert — it makes you feel like a grown-up owning dessert.
Why Gordon Ramsay’s Fudge Works & Where Most Go Wrong
- It’s all about temperature. Get to 234°F–240°F (soft-ball stage) — no guessing.
- They stir too much, too soon. Stirring while it’s still hot can crystalize the sugar = grainy fudge.
- Wrong pan ruins the batch. You need a heavy-bottomed pan for even heating.
- People use low-quality chocolate. This recipe needs good chocolate or cocoa, or it tastes waxy.
- They skip the butter swirl. Gordon finishes with a swirl of butter for richness and sheen. Game-changer.
What Gordon Ramsay Says About Fudge
Gordon keeps his fudge creamy by using sweetened condensed milk, golden syrup, and real chocolate. He always stresses the importance of temperature control and not rushing the cooling stage — “Patience gives you perfection,” he says (yes, really).
How I Make Gordon Ramsay’s Fudge My Way
Gordon uses the classic technique: sugar, sweetened condensed milk, butter, and either dark chocolate or cocoa — slow-cooked, not rushed. I follow that to the letter, but I always add a pinch of sea salt flakes at the end, because the contrast makes the sweetness sing.
If I’m feeling extra, I swirl in peanut butter or crushed roasted hazelnuts during the final stir. And here’s a personal twist: I use a touch of espresso powder in the chocolate base. It doesn’t make it taste like coffee — it just deepens the cocoa flavor.
Also, don’t even think about lining your pan with wax paper — use parchment. And always let it set completely before slicing. I learned that one the messy, gooey way.
If you love indulgent candy-style treats, check out my no-bake chocolate truffle bites — also dangerous in the best way.
Ingredients For Gordon Ramsay’s Fudge (with my notes)
- 1½ cups granulated sugar
- ¾ cup sweetened condensed milk (half a can)
- ½ cup whole milk
- ½ cup unsalted butter
- ¾ cup dark chocolate chips (or chopped bar — minimum 60% cocoa solids)
- 2 tbsp golden syrup (or corn syrup in the U.S.)
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional but amazing)
- Pinch of sea salt flakes, for finishing
🍫 Don’t use milk chocolate — too soft, too sweet, too unstable. Go dark and bold.
How To Make Gordon Ramsay’s Fudge Step By Step
- Prep your pan. Line an 8×8-inch square pan with parchment paper and lightly butter the sides.
- Heat the base. In a heavy saucepan, add sugar, condensed milk, whole milk, butter, golden syrup, and espresso powder (if using). Stir gently over medium heat until everything melts together.
- Bring to a boil. Once combined, increase heat slightly and bring mixture to a gentle boil. Stir occasionally to prevent burning.
- Monitor temperature. Use a candy thermometer and cook until it reaches 234°F to 240°F (soft-ball stage). This takes 10–15 minutes. Be patient!
- Remove from heat. Let it sit for 5 minutes off the heat — no stirring. This helps prevent crystallization.
- Add chocolate + vanilla. Stir in chocolate and vanilla extract until smooth and glossy.
- Pour and set. Pour the fudge into your prepared pan. Don’t scrape the sides — it can introduce sugar crystals.
- Top and cool. Sprinkle with sea salt flakes. Let it cool at room temp for 2–3 hours, or chill if you’re in a rush.
- Slice. Once set, lift it out and slice into squares with a hot knife for clean edges.
🧊 Mini tip: If you cut it too early, it’ll smear. Give it time — fudge waits for no one.
Gordon Ramsay’s Fudge
Rate this RecipeIngredients
Equipment
Method
- Line an 8×8-inch square pan with parchment paper and lightly butter the sides.
- In a saucepan, combine sugar, condensed milk, whole milk, butter, golden syrup, and espresso powder. Stir over medium heat until melted.
- Bring to a gentle boil and cook until mixture reaches 234°F–240°F. Stir occasionally to avoid scorching.
- Remove from heat and let rest for 5 minutes without stirring.
- Stir in dark chocolate and vanilla until smooth and glossy.
- Pour into the prepared pan, sprinkle with sea salt, and let cool at room temperature for 2 hours.
- Once set, slice into squares with a hot knife for clean edges.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Mistake: Stirring after it boiled. I ended up with gritty, dry fudge.
Fix: Now I stop stirring the moment it reaches temperature and rest it before adding chocolate. - Mistake: Rushing the cooling. I once threw it in the freezer — it split and got weird.
Fix: I let it cool naturally, then chill it only if I’m short on time. - Mistake: Using cheap chocolate. It didn’t melt evenly and tasted waxy.
Fix: I always use quality chocolate — at least 60% cocoa, no shortcuts.
Pro Tips That Change The Game For Gordon Ramsay’s Fudge
- Use a candy thermometer — always. Don’t rely on bubbling or guessing.
- Let it cool undisturbed. Don’t stir while it’s cooling or you risk sugar crystals.
- Espresso powder deepens flavor. It’s subtle, but takes chocolate to a whole new level.
- Line your pan with parchment, not wax. Wax melts = disaster.
- Finish with a sprinkle of flaky sea salt. It cuts the sweetness and makes each bite pop.
Variations That Actually Hold Up For Gordon Ramsay’s Fudge
- Salted peanut butter swirl: Add 2 tbsp creamy peanut butter to the top, swirl with a toothpick.
- Nutty crunch: Fold in ½ cup toasted chopped pecans or hazelnuts before setting.
- Spiced fudge: Add ½ tsp cinnamon + a pinch of cayenne for a Mexican-style chocolate vibe.
- White chocolate version: Swap in white chocolate and use orange zest + dried cranberries.
How To Store & Use Leftover Fudge
- Room temp: Keeps up to 1 week in an airtight container.
- Fridge: Keeps for up to 2 weeks, but can dry out slightly.
- Freezer: Wrap pieces individually in parchment, then bag — lasts 2–3 months.
- Creative uses:
- Chop and sprinkle on ice cream
- Melt into hot milk for instant fudge cocoa
- Crumble into brownie batter for extra decadence
FAQs
What makes Gordon Ramsay’s fudge different?
He uses a mix of sweetened condensed milk, sugar, golden syrup, and real dark chocolate — plus butter for a glossy, melt-in-your-mouth finish.
Why did my fudge turn grainy?
You likely stirred while it was too hot or skipped the resting stage before adding chocolate. Temperature control and patience are key.
Can I make fudge without a thermometer?
Technically yes — using the soft-ball test in cold water — but for consistent results, a candy thermometer is your best friend.
What’s the best chocolate to use for fudge?
Dark chocolate (60–70% cocoa solids) works best. Avoid milk chocolate or anything labeled “chocolate-flavored.”
Do I have to refrigerate fudge?
Not unless you want a firmer texture. It’s fine at room temperature for about a week if stored properly.
From My Kitchen To Yours
This fudge is smooth, rich, and — let’s be honest — wildly addictive. Hide it from yourself. Or don’t. Just promise me you’ll use good chocolate.
