Wow!

What a sweeping generalization!

I guess it just depends on your taste. I personally like the chocolates found in certain European countries, but consider most British candy to be overly sugary rubbish. Tastes differ.

Fudge recipe: whichever one you use, make sure you have a candy thermometer to get the sugar to the right temperature so the fudge will have the right texture. Undercooked fudge is more like chocolate soup.

I've been making candies and fudge for many years now, and the most popular fudge recipe is one on the back of the marshmallow fluff jar. If you want to make it more intensely chocolate, instead of using 12 oz. of semi-sweet chocolate, use 6 oz. semi--sweet and 8 oz. bittersweet.

A couple other things to note about that recipe:
it calls for the hard to find 5 oz. can of evaporated milk. Do not make the mistake of reading "can of evaporated milk" in the ingredients and putting in the large (12 oz.) can! If you do, you will have to get very, very creative very quickly. (yeah, I did that once). Pouring the evaporated milk from the large can into a measuring cup to get 5 oz. works well.

The recipe suggests a 9x9 pan. This makes a very thick fudge. I prefer to use a 9x13 pan because I make 7 or 8 kinds of candy and shorter pieces of fudge fit better into the gift boxes.

It's common to add nuts to fudge, but don't be afraid to be more creative with the add-ins. I've used nuts, chopped peppermints, "white chocolate" bits, dried fruit, and chopped cookie bits.