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Making fudge

How to make white chocolate chip fudge.

Pour the double cream into a saucepan along with the caster sugar and liquid glucose.
Slowly heat them together, stirring continually, until the sugar melts and stops feeling grainy on the bottom of the pan.
Turn up the heat and boil rapidly until the bubbles in the mixture look small and even.
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers.
If you have a sugar thermometer, the temperature should be 119˚C
Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
Pour into a prepared tin and sprinkle with the white chocolate. Swirl the chocolate through the mixture once using a spatula or the handle of a wooden spoon.
Leave the fudge to set overnight.
Take the fudge out and cut it into squares. It’ll keep for up to 2 months in an airtight container.

This video uses our White chocolate chip fudge recipe (see below). It shows the basic technique needed for all fudge recipes.

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