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Until I started baking I was never a big fan of fudge. I generally thought this sweet was quite bland, had a strange consistency and was neither hard caramel, nor soft toffee. Then I realised, as I have with a lot of recipes after getting my baking on, that you can make most things a lot better at home than the stuff you get at the store. So when I told my mum I’d started experimenting with caramels and toffees, and the first thing she said to me was “Liquorice fudge. Make it.”, I had to give it a go. The end result is nothing short of absolutely mouth-watering.




150 grams or 5.3 oz. of Tagatesse

1/3 teaspoon of salt

8 teaspoons of raw liquorice powder (unsweetened)

1 dl or 0.4 cup of whole milk (3.5%)

0.25 dl or 0.1 cup of whipping cream

60 grams or 2.1 oz. of butter


85-100 grams or 3-3.5 oz. of dark, sugar-free chocolate




Line your desired mould or baking tin with baking paper or cling film. I recommend using one that makes the fudge quite tall; you’ll need to fold it manually otherwise.


Mix the Tagatesse, salt and liquorice powder together with a whisk in a non-stick saucepan. Pour in the milk and whipping cream.



Turn on the heat, and stir continuously until the mixture comes to a boil. Once it does, stop stirring, and leave it over the heat to thicken. You want the fudge to reach the soft ball stage, which is 115° Celsius/240° Fahrenheit. This will be marked on a candy thermometer. If you don’t have one of these, you need to check that the fudge can be formed into a soft caramel ball when you drop some of it into a glass of ice cold water.



When the fudge reaches the soft ball stage, turn off the hotplate and remove from the heat. Wait for a minute or so, and then stir in the butter until it’s completely blended into the fudge.



Pour the fudge into the mould or baking tin and leave it to cool. Once the liquorice fudge has hardened completely, cut it into the desired pieces. Place these in the fridge for at least 1 hour before coating the fudge with chocolate.



Line a baking sheet that will fit in your fridge with baking paper.



Melt the chocolate in a water bath and then carefully dip each piece of liquorice fudge before placing it on the baking sheet.



Cool in the fridge until the chocolate has hardened and then serve to someone who loves liquorice 🙂


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