Funky fudge

Contains pork – recipe is for non-Muslims only
Don’t stick to standard flavours for homemade fudge – try these combinations of sweet with salty and zesty with fiery black pepper

  • Prep:10 mins
    Cook:40 mins
    plus overnight cooling
  • A challenge

Nutrition per serving

  • kcal 117
  • fat 7g
  • saturates 4g
  • carbs 13g
  • sugars 13g
  • fibre 0g
  • protein 0g
  • salt 0.1g


  • 450g golden caster sugar
  • 400ml double cream
  • 50g butter
  • 1 tbsp glucose syrup
  • zest 1 clementine and 1 tbsp juice
  • 1 tbsp mashed banana
  • 2 rashers smoked streaky bacon, grilled until crispy, then very finely shredded


Nutritional info per banana piece (36)

130 kcals - protein 1g - carbs 14g - fat 8g - sat fat 5g - fibre none - sugar 14g - salt 0.2g



  1. Line two 19 x 9 x 6cm loaf tins with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.

  2. Once dissolved, put a sugar thermometer in the pan, making sure the measuring tip is completely immersed in the syrup – if not, transfer the mixture to a smaller pan, but be aware the syrup will bubble up. Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft-ball stage.

  3. Remove the pan from the heat and leave to sit undisturbed for 5 mins until the temperature drops to 110C. Stir in a good pinch of salt.

  4. Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost its glossy shine. Remove the thermometer and continue beating for a few mins more. This process is important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.

  5. Working quickly, divide the mixture into 2 heatproof bowls. In one bowl, stir in the mashed banana. In the other, stir in the clementine zest, juice and 1/4 tsp of freshly ground black pepper.

  6. Before it sets, quickly pour the fudge mixes into your prepared tins and smooth over the surface. Sprinkle the cooked bacon over the top of the banana fudge. Leave both to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces and put in a box to give as a present. Banana fudge keeps in a sealed container for up to 1 week, clementine fudge for 2 weeks.

Suggested recipes from this collection...