White chocolate chip fudge

White chocolate chip fudge

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(30 ratings)

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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)

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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

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Comments

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story10's picture

I tried this last night, but not sure I boiled it enough and then put it in the fridge to set! Numpty!

Going to buy some more double cream and give it another go!

Aside from not setting, it did taste amazing!

mismellyt's picture
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This tastes amazing. It came out a little darker than the picture and we used a sugar thermometer after trying to make a batch with a slightly different recipe which didn't set.

With the thermometer it took the guessing out of the knowing when it's reached the soft ball temp.
It set super quick, I would say cut it up before it completely sets or it's a little and crumbley once fully set.

We packaged it up into little bags and are giving it away as Christmas presents.

Also watch out for it burning on the bottom of the pan, we have had this happen once and had to throw it away as the taste went all the way through the batch.

chips71's picture

Hi can anyone tell me please is this recipe gluten free? I don't understand the term 'gluten free' but I was hoping to make these as gifts and one member of our family is not allowed gluten. thanks :)

co0king's picture
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Oh, I forgot to say - I read somewhere that you shouldn't stir the mixture while it's boiling (just before and afterwards). Seemed to work as the fudge came out really smooth :-)

co0king's picture
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Tested this recipe out yesterday as a possible for Christmas pressies. Substituted some of the white chocolate for dried cranberries and it turned out really well (a little too well as I can't stop eating it...)

4911alex's picture

I made this fudge for the first time yesterday. This is the first time I've made fudge. I am def going to invest in a thermometre. Was a little tricky without. It has set but is very grainy...not sure if this right. Lovely treat though...hopefully next batch will be spot on.

imelda's picture
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I made half this recipe today and am impressed how well it turned out. It is smooth and tasty. I did put it in the fridge for a couple of hours. I used milk chocolate buttons. While boiling it I did think it would never reach the soft ball stage so it was an easy but time consuming (that part of waiting for it to be ready) recipe.

wojtkiw72's picture

I made this recipe yesterday and left it to set overnight, and it hasn't set properly which is a shame!

donnalovescheese's picture
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Complete disaster!! When fast boiling, the mixture kept rising up and spilling over the top of the pan despite me using a very large pan. Eventually got this to what I thought was soft ball stage but the fudge hasn't set and has had to go in the bin.

bethocallaghan's picture
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First time I have made fudge. I used a sugar thermometer which I think is essential otherwise it is difficult to be able to tell how long to boil the cream and sugar for.

julie176's picture
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Have made this a few times now and has always turned out ok. Would def recommend using a thermometer. I last made this as a Christmas gift and was told it was the best fudge they had ever had!!

smileyme's picture
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yummy yum yum!!!!!!!!!!!!!

hollym85's picture
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Forgot to add that you can easily make a home made alternative to liquid glucose. Just put ' home-made corn syrup' into Google and bobs your uncle!

lockheart's picture
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tasty!!!! made twice so far, first time without a thermometer (ended up with a delicious cross between fudge and toffee) this time invested in sugar thermometer (under £6) and whilst it went slightly past 'soft ball' stage (left other half in charge of pan!) it turned out just lovely, much more like fudge, still tasting utterly delicious, crumbly and looks homemade and rustic. i love it! definitely stir for ages after heat goes off, mine set very quickly. looks lovely in little gift bags. highly recommended!

hollym85's picture
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This is a recipe for scottish tablet, absolutely delicious tablet, but tablet none the less! I decided to stick with these ingredients but change the method, stir untill boiling point and then stop stirring and let it slowly heat to the soft ball stage. Then let it cool, undisturbed untill it cools to 110 degress F. Then stir it untill your arm nearly drops off, it starts to thicken and lose it's gloss. I also lowered the sugar amount to 400g as this produces fudge that is definitely sweet enough. This method produces the smoothest fudge ever!

karinmcgivern's picture

thanks got some today had tried both adsa and morrisons to no avail!! away to try this now!!

lolaura134's picture
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I managed to get it in a small tesco. On the shelf with the food colouring.

karinmcgivern's picture

can't seem to find liquid glucose in the supermarket or in the local chemist! any ideas where i might get it from? thank you

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