White chocolate chip fudge

White chocolate chip fudge

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(35 ratings)

Prep: 5 mins Cook: 20 mins

More effort

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: per serving

  • kcal444
  • fat26g
  • saturates15g
  • carbs54g
  • sugars53g
  • fibre0g
  • protein2g
  • salt0.08g
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  • 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)


  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.

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Comments (54)

jstcook's picture

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

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

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 :)

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

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

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

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

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

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

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

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

yummy yum yum!!!!!!!!!!!!!

hollym85's picture

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

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

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!


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