White chocolate chip fudge

White chocolate chip fudge

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Cuts into 12 squares

Fudge makes a great gift - put in your friends' favourite chocolate and give them a sweet treat for Christmas

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
444
protein
2g
carbs
54g
fat
26g
saturates
15g
fibre
0g
sugar
53g
salt
0.08g

Ingredients

  • 500g golden caster sugar
  • 500ml double cream
  • 3 tbsp liquid glucose (available in most supermarkets and chemists)
  • 140g white chocolate, cut into chunks (not too small or they'll melt completely)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Line a 22cm square non-stick tin with baking parchment. Put the caster sugar, double cream and liquid glucose in a pan. Slowly heat together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan. Turn up the heat and fast boil until a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can pick up on a teaspoon. By this time the bubbles in the mixture will look small and even.
  2. Turn off the heat and keep stirring for 5 mins or until the mix starts to thicken a little. Sprinkle in the white chocolate and swirl it through the mixture once using a spatula or the handle of a wooden spoon. Pour into a tin and leave the fudge overnight to set, then turn out and cut into squares. Will keep for up to 2 months in an airtight container – don't store in the fridge or the fudge will go soft.

Recipe from Good Food magazine, November 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
erinwardle's picture

Fab recipe! Eventhough white chocolate didn't stay in chunks, as melted straight away... But was still yummy and had tons of compliments!

julesbirdie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just made this fudge and I am not sure how people have got it wrong below but this is the best fudge I ever made, I changed the flavours to vanilla and added cherries and walnuts, the fudge tastes just like the handmade fudge I had at Walt Disney World. Love it, will use this recipe again.

mmichellled's picture

left to set over night and was runny. Threw back in the pan and let boil without stirring, stirred for 5 mins and now I have instant fudge!!!!!! :-)

1abi111's picture

I used a thermometer to get the right temperature so it was a lovely texture, but mine burned on the bottom of the pan, that could have been my pan or too high heat. But it still tasted good, have told everyone the burned bits are vanilla seeds. lol
Also all my chocolate melted into the fudge even though I thought I had chopped the chunks large.
Will defiantly make again with a lower heat and wait longer to add the chocolate.

wizzbang82's picture

Delicious! Best fudge ever. Shame the recipe instructions are somewhat lacking. It doesn't say how long you need to boil it for- hence why some people have ended up with runny fudge. I found 15-20mins of rapid boiling was needed to make it colour and thicken. Also, it doesn't explain clearly enough what soft ball is. I found a helpful YouTube video which explained it far better! Basically when the fudge is in the water- you should be able to pick it up between a thumb and forefinger and roll it into a ball.

Despite all my stirring, I ended up with a wonderfully smooth, not grainy fudge. It was a little crumbly. I made a milk and white chocolate version, by simply tipping in 2 packets of chocolate buttons. I will be attempting multiple variations of this- dolly mixture fudge is next!

hellzywellzy's picture

Can anyone tell me if this is a smooth chewy fudge or a more textured crumbly one?

freakaly's picture

Did it today and i am really disappointed. I left it overnight but it is still runny!
It tastes great but it is just like over-sweet custard.
Even though i stirred only before and after boiling, i couldn't get to the soft ball when putting a bit in cold water, so when it started to get browner and browner and burning to the pan, i decided to turn the heat off. I didn't have any liquid glucose so i used condensed milk instead. Might that be the problem?

horsey41's picture

This is the best fudge recipe ever!! if you cut the white chocolate up in to thin pieces, and mix it in on the hob for a minute, you get a much smoother fudge. All my friends beg for me to make them this fudge for their birthdays!!

bluefish7204's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for Christmas presents this year - 2 separate batches - both turned out perfectly. Didn't use a thermometer, but followed advice from here and stopped stirring once boiling (even though the temptation to stir is overwhelming!!). About 15 mins to get to the soft ball stage and then beat like crazy once off the heat. Had great feedback - one person saying it was the nicest thing they'd ever eaten!! Definitely on the list for next year.

rainbowrosebuds's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really easy to make - i managed without a sugar thermometer and it took about 20mins to get to soft ball stage. followed some of the tips from previous comments: stop stirring once the sugar has dissolved and then continuously stir again for 10mins after taking ioff the heat.

catherinebarwick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last night as a last minute gift. I halved the quantities as only needed about a 1lb of fudge, I also added a bit of vanilla extract for extra flavour, which went nicely, and although got it to soft ball stage didn't simmer for loo long as I wanted a more soft fudge.

gunners21's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for presents this Christmas.
Absolutely wonderful recipe and fabulous fudge.
I used a thermometer and boiled until soft ball.
Added dried cherries for a bit of colour.
Will make again.

corinnem's picture

Absolutely delicious. Followed the recipe to the letter. Made half a batch just to test it out but it's divine so will be making two full batches as Christmas presents. Thank you Lulu Grimes!

ali2166's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Perfect fudge no grains in it .used a surgery thermometer but it never did reach the soft ball on it so I just end used the glass of water which showed it was setting .only took 5 minutes .stirred every couple of secs during the boil to stop burning and worked perfectly .second batch today yumm

myunderfedone's picture

Lovely recipe,you cant beat home made fudge , may have to make a double batch next time . For those who didn't get fudge to set , rather than bin it which seems such a waste would it not make an ice cream topping maybe ? Re spoilt pan before binning it try this first put a couple of dishwasher tablets add water and simmer for an hour before scouring while warm then rinse thoroughly.

reoryn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

After some more experimentation, an additional comment to put on this one - Once it hits soft ball stage on the Thermometer, turn the heat off and leave it until the temperature has dropped to about 50 degrees C - This might take an hour or so. If you leave it til that temp before stirring, the sugar crystals that form are much smaller and you get a MUCH smoother less grainy fudge :)

lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Bought a sugar thermometer (on sale at Lakeland) which took all the guesswork out of this lovely treat. Inspired by finding a little label saying "Families are like fudge - mostly sweet, with a few nuts" so my nearest and dearest will benefit from this experiment!

jstcook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious, can't stop eating it! Found it very easy to make, used a thermometer. Will now try with milk chocolate bits.

sereynolds's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this and it was faily easy - I used a sugar thermometer to heat to the soft ball stage and then my arm nearly fell off stiring for 5 minutes! Smells lovely - I'm going to slice and it and give it my sister as part of her birthday present! She's a fudge adict, so hopefully it will pass her test!

reoryn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

After much playing....advice if you're having problems...
1) Skip the Liquid Glucose, you don't need it, I think it makes it harder to burn, but it also makes it not set as well
2) Use a nice wide, heavy bottomed pan and put the Cream and Sugar over a medium heat. Stir until the Sugar has all dissolved, once it has, STOP STIRRING.
3) Get it to boiling and turn to a low heat but enough that it's still bubbling away and just leave it, still don't stir.
4) Let it get to soft ball on your Thermometer, then turn the heat off and leave it for 5 minutes or so.
5) Beat the hell out of it for 5-10 minutes, if you don't, it'll go more like soft toffee.

Following those rules has made it pretty foolproof for me :)

Pages

Questions

Tips