White chocolate chip fudge

White chocolate chip fudge

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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)

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.

Ads by Google

Comments, questions and tips

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

Comments (54)

karinmcgivern's picture

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

lolaura134's picture
4

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

lolaura134's picture
4

Help!!! Made this yesterday but silly me put it in the fridge over night to set. It a little too gooey now! Taken it out the fridge and it is now in an airtight container. Am I too late? Is it ruined?

centauri93's picture
5

A little crumbly when I tried to cut it, but everyone loves it and it was very simple to make. Also the first fudge I've made where the pan survived the experience!

jobeckford's picture
5

The best fudge I have ever made. I used a preserving thermometer and stopped boiling at 118degrees and it is the creamiest, yummiest fudge ever! It cut into squares really well and looks as good as it tastes!

beckysatch's picture

i keep making toffee when i make this recipie can any one help me with this one?!

abigailhiggs's picture
5

Fab fudge so simple to make!

Louise, maybe you didn't boil it for long enough? Also if you don't stir fudge for quite a while after you've turned the heat off so it is really thick it doesn't tend to set very well, in my experience anyway!

louisefull's picture

I tried this, as an idea for christmas presents, but it didn't set and remained all gooey, so I had to throw it out. Any ideas on what went wrong?? I was so disappointed :(

denmau123's picture
5

Made this to serve with coffee after dinner. Didn't have the correct sugar so used soft brown. Should have allowed to cool a bit longer before adding the chocolate. Worked really well! Don't think I'll have to worry about storage times!

esansby's picture
4

Worked well. Had never made fudge before and wasn't sure how long it would take until it got to the soft ball stage. I think it took about 20 minutes in the end. Made it with milk choc but will be trying it with white for Christmas presents because I imagine that the flavours will go really well together. Just have to stop myself eating it first.

lillypad's picture

How long would this keep in an airtight container?

LAURAFISHER's picture

Janet - Homemade fudge is supposed to be grainy and almost melt in your mouth. It sounds like yours worked perfectly

gervais's picture

I think this worked but could anyone reassure me in regards to the correct texture. I find that it is not chewy like commercially bought as is slightly grainy.

Pages

Questions (7)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…