White chocolate chip fudge

White chocolate chip fudge

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

Difficulty and servings

Moderately easy

Cuts into 12 squares

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

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.
Try

Presenting your gift

You can wrap the whole block in cellophane and even make the tin part of your gift, or cut it into squares and box or bag it up. Use milk or dark chocolate chips, if you like.

Per serving

444 kcalories, protein 2g, carbohydrate 54g, fat 26 g, saturated fat 15g, fibre 0g, sugar 53g, salt 0,08 g

Recipe from Good Food magazine, November 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo janet

    23 October 2010

    janet commented on this recipe

    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.

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  • Binder photo LAURA

    24 November 2010

    LAURA commented on this recipe

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

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  • Binder photo Lizz

    29 November 2010

    Lizz commented on this recipe

    How long would this keep in an airtight container?

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  • Binder photo Erm

    01 December 2010

    Erm rated and commented on this recipe

    4 stars

    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.

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  • Binder photo kitchen devil

    05 December 2010

    kitchen devil rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Louise

    08 December 2010

    Louise commented on this recipe

    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 :(

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  • Binder photo Abigail Higgs

    08 December 2010

    Abigail Higgs rated and commented on this recipe

    5 stars

    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!

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  • Binder photo beckysatch

    08 December 2010

    beckysatch commented on this recipe

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

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  • Binder photo jobeckford

    09 December 2010

    jobeckford rated and commented on this recipe

    5 stars

    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!

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  • Binder photo star_686

    09 December 2010

    star_686 rated this recipe

    5 stars

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  • Binder photo centauri

    22 December 2010

    centauri rated and commented on this recipe

    5 stars

    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!

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  • Binder photo lolaura

    22 December 2010

    lolaura rated and commented on this recipe

    4 stars

    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?

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  • Binder photo Karin

    22 December 2010

    Karin commented on this recipe

    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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  • Binder photo lolaura

    22 December 2010

    lolaura commented on this recipe

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

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  • Binder photo Karin

    23 December 2010

    Karin commented on this recipe

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

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  • Binder photo shecarfa1995

    08 January 2011

    shecarfa1995 rated this recipe

    5 stars

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  • Binder photo Holly

    14 January 2011

    Holly rated and commented on this recipe

    4 stars

    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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  • Binder photo lockheart

    17 January 2011

    lockheart rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Holly

    20 January 2011

    Holly commented on this recipe

    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!

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  • Binder photo gciccozzi

    06 February 2011

    gciccozzi commented on this recipe

    http://www.youtube.com/watch?v=5jhNOTK-o2c

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Difficulty and servings

Moderately easy

Cuts into 12 squares

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 20 mins

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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Per serving

444 kcalories, protein 2g, carbohydrate 54g, fat 26 g, saturated fat 15g, fibre 0g, sugar 53g, salt 0,08 g

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