- 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)
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
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.
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.
Presenting your giftYou 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.